Auntie Rachel (my Dad's Aunt) gave us all the most amazing recipe for Ginger Snaps. I brought it to Costa Rica, and searched for *months* for molasses, just so I could make them!
However, Auntie's recipe is is very specific - it lists the brand name for the oil and for the molasses; neither of these is available here. So, I modified it - the cookies are sooo much more "molasses-y" - the molasses here has a much stronger flavor. So, I figured it could stand up to more ginger too. I now make these a *lot!*
Jengibres Chasquidos (Ginger Snaps)
1 taza azúcar (1 cup sugar)
2/3 taza aceite de soya (2/3 cup soy oil)
1 huevo (1 egg)
1/3 taza melaza (1/3 cup molasses)
2 tazas harina (2 cups flour)
2 cucharadita soda (2 tsp soda)
1 cucharadita canela en polvo (1 tsp ground cinnamon)
1 cucharadita jengibre molido (1 tsp ground ginger)
1 cucharadita pimienta jamaica molida (1 tsp ground allspice)
1/2 cucharadita sal (1/2 tsp salt)
Cream sugar and oil. Add egg, stir well, then stir in molasses. Mix dry ingredients and add.
Make into small balls (about 2 teaspoons), and roll in sugar. Place on ungreased cookie sheet.
Bake at 350 degrees F for 10 minutes. Remove cookies immediately to cool (they will be soft).
Makes 3 dozen +/-
Mescla azúcar y aceite. Añade el huevo, mescla bien. Después, añade la melaza. Mescla los ingredientes seco, y añade.
Hace pequeñas pelotas (como 2 cucharaditas), y cubre en azúcar. Lo pone en una chapa para galletas, sin grasa.
Hornear a 177 grados C por 10 minutos. Quita las galletas immediamente para enfriar (ellas son blando).
Lo hace 3 docenas +/-
Mode de plat cuisiné:
(directions in French? hmmm...)
- melaza is considered a health food, and is usually found in macrobióticas
- pimienta jamaica is usually available during November and December, since it is used in Queque Navideño. Otherwise, it can be difficult to find.
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