I was asked to bake some ginger bread cookies again this year. I found a wonderful recipe from Sweet Paul, another super-awesome food blogger that I adore. I refrigerated the dough, and then split it in half. I planned to use cookie cutters on all the dough, but flouring and re-flouring the surface actually dried out the dough more than people liked. The first batch consistency reminded me of animal crackers, good to some and just too dry for others - even dunked in hot cocoa. When it came time to bake the second batch I thickly sliced the dough and they came out much better. I toped them off with white sugar crystals, which added just the right amount of sugar. See the link to the recipe below!
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