Ginger snaps, in my experience, always need a good coffee bath before you can get your teeth through one. Brittle and dry, their sharp ginger flavor redeems them a bit. All and all, I would give them a 5 on the scale of cardboard to double chocolate chunk. Whilst looking through the White House cookbook from 1887 I ran across their recipe for ginger cookies. I like to test these recipes on my co-workers so I thought I would stick to the portable treat for another week (next week I will get in to the meaty delights). Surprisingly, they were very well received! This recipe gives you all the flavor with a better chewier texture. Hey, if they were good enough for Presidents, they are good enough for yours truly.
1887- The White House Cookbook
Mrs. F L Gilette and Hugo Ziemann, Steward of the White House
One cup sugar, one cup molasses, one cup butter, one egg, one Tbsp vinegar, one Tbsp ginger, 1 tsp soda dissolved in boiling water, mix like cookey dough, rather soft.
Ok so the recipe leaves us with a lot of questions… here is what I did and they turned out pretty well:
· I set the oven at 350 F and they took about 15 minutes to bake
· Butter is unsalted
· Only use a little boiling water (enough to dissolve)
· I added 1 ½ cups flour… I didn’t see it in the above but all the other ginger snap/cookie recipes I have seen call for it. I am going to go back and try this way but was too nervous the first time round.