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How do I make the best gotdang ginger snaps?

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Thread replies: 33
Thread images: 5

File: ginger snap.jpg (19KB, 250x250px) Image search: [iqdb] [SauceNao] [Google]
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How do I make the best gotdang ginger snaps?
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>>7130427
These things, but without the nuts.

I love sliceable cookies. They're so fun and easy.

http://nordicfoodliving.com/danish-brown-cookies-brunkager/

I also add chinese five spice or cayenne sometimes.
>>
Put ice cream between them
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>>7130458
I'm not sure if I've ever heard of potash being used in food before.

I wouldn't even know where to get some.
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>>7130489
>pin pon
>>
bump before bed
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I don't like ginger snaps. Can you make the ones with the Hershey Kisses on top instead?
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I've never had ginger snaps but I know I won't like them. Can I have chocolate chip?
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>>7130875
You've never had ginger snaps? What the hell?
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i'd like them much more if they were soft instead of crunchy
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>>7130909
Fuck the name, I always make my gingersnaps chewy. It's the best.
>>
>>7130427

Food wishes has a recipe. I trust Chef John, for whatever reason.

Trader Joe's ginger snaps are awesome.
>>
replace half the sugar with maple syrup. trust me.
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>>7130427

It's nearly Christmas, make lebkuchen...
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Bacon Fat Ginger Snaps.

You're welcome.
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>>7130909
fucking this right here
nothing comforting about a cookie that shatters into a gorillion pieces after your first bite
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>>7130909
>>7130911
Relatively new to baking here. How exactly do you make cookies softer?
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>>7131180
depends on the recipe

you can try
corn starch
baking soda or baking powder
more butter
more eggs
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>>7131738
Cool, thanks. Someone told me to add a little milk but that didn't sound right.
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>>7132242

Don't listen to the person above you, he's a retard as oblivious as you are.

Starch dries things out, eggs turn solid when cooking so it's not considered liquid.

Butter, sugar, Karo syrup, molasses, treacle, golden syrup, honey- are considered liquids because they spread out and melt during the cooking process and create moisture...which is what you're looking for to make "softer" cookies.

Baking sodium like powder and soda are leavening agents that will make your cookies rise rapidly. Adding extra will not only make them too thick but salty as well.

Source- I bake for a living. Pic related, chocolate chip and almond cookies.
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>>7132270

>all that information about cookies at once
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>>7132270

>dem chocolatey pastries
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>>7130880
I've never had ginger snaps either
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>>7132270
Ignore him unless you want thin and crispy cookies
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>>7131160
This. My grandmother uses bacon fat in her ginger snaps and they are godly.
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>>7132885

Adding 2Tbs of any of those will make the cookies softer, and not change the structural integrity of the end product.

You need flour, leavening agent, brown sugar, granulated sugar, eggs, butter and vanilla to make chocolate chip cookies. Adding extra of any will fuck them up if not used sparingly.

That's why I always hated soft Chip-Ahoy cookies as a child, the molasses in the dough is revolting.
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>>7132270
Thanks for the info. Baking's more a hobby for me so it's nice to get tips from someone with experience.
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>>7130602
Whoops, that's not my usual recipe. Sorry. But potash is just salt apparently.
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>>7132962

Keep at it, practice makes perfect.

Glad to help.
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>>7131160
>>7132897
Do I substitute something with the bacon fat?
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>>7133070
Well yeah, whatever you were using (margarine/butter/shortening)

Otherwise you'll end up with really greasy and flat cookies.
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>>7130871

This made me laugh like a madman and I don't know why.
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>>7132270
give me your cookies or I burn your store down
Thread posts: 33
Thread images: 5


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