The ginger cookies are really good, if you like that sort of thing. They always show up on BHG's favorites list, and with good reason. The site/magazine also has an enormously versatile brown sugar dough that is wonderful in all sorts of drop and bar recipes. I know I'm sort of bringing coals and beer to Newcastle in your case -- you have no shortage of recipes and such an amazing abundance of talent. But these are ones I am fond of.
Totally not a fan of sugar cookies (I find too dry and bland) but I'm always on the hunt for the best chocolate chip cookies. During the holidays though, I try to seek out the best gingerbread ones, iced or not.
The chewy ginger are very good and look for Rose Levy Beranbaum or Joy's ginger penny recipe. Delicious. As for the chocolate chip, I've tried them all -- BHG, Rose, Joy, Tollhouse, the fake Mrs. Field, and numerous King Arthur versions -- including the one with cider vinegar. I like Alton Brown's the best.
I am always looking for cookies that taste better than the effort involved in them and the ginger, if you like ginger, are wonderful. It is a HUGE recipe and I never make all of them at once. But not everyone likes ginger, either. The biscotti are lovely and those caramel chocolate death bars are amazing but have, in my old age, become too rich. I have so many favorites but I love things that are chewy and flavorful.
I love ginger! I have for years made a plain-but-adaptable biscuit recipe which likewise makes dozens and dozens of biscuits; I've made it with chocolate chips added, and I've made it with currants added (and pretended that made it healthy) but I've never made it spicy; your recipe may inspire me this Christmas. :)
Oh, my. What a fab post for a really driech Monday morning. I have shooed everyone off to school and work and am now happily contemplating an afternoon of cookie making. Would you like my favourite biscuit recipes in return?
Rub everything together until fine breadcrumbs. Wodge crumbs together and roll out thin. Cut into shapes and place on a lined baking tray. Bake at 335F for 15 minutes, or until just beginning to brown. They should still be pale golden. Sprinkle with more caster sugar as they cool. Try not eat them all before they go in the tin. Makes about 3 dozen 2" stars. http://instagram.com/p/wRwsH5jj4N/ I made these earlier today.
I got very frustrated with the Joy of Cooking recipe for chocolate chip cookies, though I normally find the recipes in it pretty reliable. Turned out American butter has less fat and more water than British butter. Switched to Mrs Beeton, problem solved. I foresee in-depth research to find out if your recipes anglicise more smoothly.
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7oz plain flour
1oz cornflour
5oz butter
3oz caster sugar
Rub everything together until fine breadcrumbs.
Wodge crumbs together and roll out thin.
Cut into shapes and place on a lined baking tray.
Bake at 335F for 15 minutes, or until just beginning to brown. They should still be pale golden.
Sprinkle with more caster sugar as they cool.
Try not eat them all before they go in the tin. Makes about 3 dozen 2" stars.
http://instagram.com/p/wRwsH5jj4N/
I made these earlier today.
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Reply
I got very frustrated with the Joy of Cooking recipe for chocolate chip cookies, though I normally find the recipes in it pretty reliable. Turned out American butter has less fat and more water than British butter. Switched to Mrs Beeton, problem solved. I foresee in-depth research to find out if your recipes anglicise more smoothly.
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