1 cup = 250ml,
1/4 cup (55g) unsalted butter, room temperature,
3/4 cup sugar,
1 medium egg,
1/4 cup molasses,
2 tsp white wine vinegar,
2 cups flour
1+1/2 tsp baking soda,
1/2 tsp ground ginger,
pinch of cinnamon,
pinch of garlic powder,
pinch of cardamon.
I found this recipe in “Le Cordon blue “Cookies””. The book says: “As soon as the cookies leave the oven, their elegant and spicy flavor will test you will power. It will be difficult to wait until they have cooled, and become crunchy and crispy, as they should be.”
8. Since the dough is not cool and will stick to the hands, slightly moisten your hands with water. In rapid movements roll the dough into a ball and stick it into a pre-made cling-wrap bag. Place in the refrigerator for at least half an hour. I usually prepare my dough in the evenings, and leave it in the fridge all night, to be able to just get it out of the fridge in the morning and bake my cookies.
13. I must say that from such a small amount of ingredients I created 40 excellent cookies. To ensure cookies remain crunchy, they must be stored in an air-tight container. However, I like my cookies softer. I liked the recipe very much, it’s perfect. Even my first batch turned out some beautiful and well-made cookies. The taste is really delicious and spicy, but in moderation, as it should be.
100g unsalted butter, room temperature, 50 grams of roasted, pe...
New Zealand mussels: 500 g (about 12 mussels), unsalted butter: ...
225g flour, 50g granulated sugar (1 tablespoon), 7g baking pow...
1 and 1/2 cup of flour (1 cup=240g), 1/2 cup sugar, 1 tablespoon...