Q&E. Quick and Easy. Quick and Easy Gingersnaps are up this week with Rose's Alpha Bakers, out of the kindness of Marie's Post Panettone heart.
You know what was not quick and easy? Finding Golden Caster Sugar. When even Amazon is out of Golden Caster sugar, you know that it must be seriously good sugar. Not one grocery, market or deli, including three Whole Foods in three separate counties had or heard of golden caster sugar.
A lovely bag of sugar sat on the grocery shelf calling me with its Island Ausukal song and the bewitching name: Mascobado Cane Sugar. It promised "to have all the versatility of everyday granulated sugar plus an amazing depth of flavor that makes it the ultimate secret ingredient". Sounded good to me.
Batch # 1 Fail
I was wrong. Mascobado Cane Sugar made the dough incredibly dry. It's on a long time out in the freezer until I can figure out what to do with it. A second try with regular brown sugar mixed with standard Trader Joe's organic sugar and the Gingersnap dough finally looked like dough.
You know what I've never done with cookies before? Weigh each of them before baking.
Or taken their temperature.
I can't believe I've lived my entire sweet toothed life without ever knowing the versatile joys of golden syrup. Thank heavens in 1883 a brilliant chemist named Charles Eastick figured out how to take discarded leftover teacle syrup and turn it into a sweetened preserve for cooking. This was no easy feat. It involved a lot of chemistry alchemy.
Abram Lyle & Sons was never the same. Do you think Mr. Eastick got promoted or at the very least a large annual bonus? Stock options?
Real Q&E batch # 2.
I then made batch number three, well half a batch, substituting coconut oil for the butter. Melting in the pan with the golden syrup, it began to smell heavenly. I added a bit of vanilla and dose of cinnamon to help boost the flavor lest the absence of butter make the dough too bland. It did not disappoint.
Batch # 3 Dairy free version
The flavors are nearly identical and now the entire family can partake of Mr. Eastwick's brilliant concoction. No one thinks they resemble gingersnaps at all. My brother thinks they taste like something called
Stone cookies from Hawaii which truly are named after a rock. These "gingersnaps" are nice and soft and chewy. Not a snap in the bunch. They are definitely going on the holiday cookie baking list..
But look what cookbook was on Amazon promising sweet mischief. It can't arrive soon enough.