I’ve got something good to share.
This is ginger snaps bar from M&S. It taste so heavenly delish!!!!!! Ohgawd the taste still linger in my mouth till this day although the biscuits were long gone. Try them if you have the chance.
After finally gathering all the ingredients needed for ginger snaps and after some lazing around, I have finally put my head into baking some homemade ginger snaps.
I refer to Alice Waters’s ginger snaps recipe in David Lebovitz’s blog.
I couldn’t make a perfectly round log no matter how hard I try. This ginger snaps batter is very sticky even with heavily floured surface. So I put them right away in a plastic wrap and try to make a log shape from there.
Who needs perfectly round ginger snaps? Not me. *just trying to console myself *no la just kidding *i like imperfect shaped cookies *i’m only saying this because I can’t make perfectly round shaped cookies HAHAHA
The baking process of the ginger snaps is one of the most soothing moment in my life. My whole house was literally covered with the aromatic ginger/cinnamon smell. Feels like I’m in a bakery shop. Feels like I’m in a romantic comedy whereby I own a bakery shop.
I of course share my ginger snaps with Chester. Molasses is okay for them.
I’ll add more ground ginger and ground black pepper next time because it lacks the gingery taste and spiciness. Overall they’re really good and crunchy. Not the kind of taste from M&S but I’ll take it. My snaps are sliced about 2-3mm thick and baked for 10 minutes.