Crisp, spicy wafer.
If you've ever made ginger snaps, you know the dough is supposed to be dry. This is similar, however in making this recipe as written, the dough was already getting brittle after I mixed in the first cup of flour... but it was such a lovely deep brown color and the spices were already smelling so wonderful that I refused give up! I kept adding melted butter and sugar till I got the right consistency while mixing in the second cup of flour. All told, I added 1 stick (1/2 cup) of butter and 1 cup melted brown sugar, plus an extra 1/2 tsp. of all the spices. I skipped the oil altogether. It was worth the effort and the cookies came out just as delicious as I'd initially hoped! These crunchy, spicy treats make a delightful contrast on a Christmas cookie tray with richer sweet items.
Read MoreMaybe I didn't do this properly, but the dough was so dry that I had an extremely difficult time making wafers out of it.
Read More If you've ever made ginger snaps, you know the dough is supposed to be dry. This is similar, however in making this recipe as written, the dough was already getting brittle after I mixed in the first cup of flour... but it was such a lovely deep brown color and the spices were already smelling so wonderful that I refused give up! I kept adding melted butter and sugar till I got the right consistency while mixing in the second cup of flour. All told, I added 1 stick (1/2 cup) of butter and 1 cup melted brown sugar, plus an extra 1/2 tsp. of all the spices. I skipped the oil altogether. It was worth the effort and the cookies came out just as delicious as I'd initially hoped! These crunchy, spicy treats make a delightful contrast on a Christmas cookie tray with richer sweet items.
These cookies are the best! I am making them for a neighborhood cookie swap. My husband loves them! My recipe is a little different with more buttermargarine and no corn oil is added. Do try this if you haven't!
Like mjteodori, the dough can get a bit crumbly. Instead of using 2 cups of flour, I only used 1.5. I also added a liny bit more butter to loosen the dough. Overall, great recipe, though. Very flavorfull!
Maybe I didn't do this properly, but the dough was so dry that I had an extremely difficult time making wafers out of it.
These cookies were a bit of work, but it was definatly worth it. I brought these to a family get-together and received many compliments.
Great recipe. You need a little TLC with the dough. My previous recipe required 1-2 hours in the frig before rolling out not room temp. I find this a little easier than working with room temp dough.
I've made these a few times and they always come out perfectly. I would point out that of you are in the UK, I think you need to use golden syrup instead of the molasses specified. I'm not sure if the word has the same meaning here as in the US. I tried them with our molasses (the black stuff) but they were vile. With golden syrup, they are great. If the dough seems a bit dry and crumbly sometimes, I add a few drops of water which softens it up.
The dough was a little hard to work with because it's dense. Great amount of spice! I will maybe add a little less flour and see if that helps. I'll review again.