![]() ![]() It also helps you avoid overworking the dough, which can cause the gingersnap cookies to be hard and tough. Wearing kitchen gloves will help prevent the bacon fat from melting under the heat of your hands. If you don’t have a food processor, I recommend using your hands instead. This recipe makes a very stiff cookie dough. To see this recipe in action, watch the video located in the recipe card at the bottom of this post. You can reduce that by 3 tablespoons OR add 1 extra tablespoon of flour instead. In the case of this gingersnap cookie recipe, there really isn’t a liquid to reduce except for the molasses. ![]() Typically when you use flax eggs, you should reduce any liquid called for in the recipe by 3 tablespoons. Let it sit for 15 minutes, and then use it just like an egg. To make a flax egg, stir together 1 tablespoon of ground flax meal with 3 tablespoons of water in a small bowl. If you’d like to make gingersnap cookies without any eggs, you can use a flax egg instead. This is why so many gingersnap cookies these days are soft and chewy. Eggs are a binding ingredient, but they also provide moisture. Originally, ginger snaps were made without eggs, which is why the cookies were brittle. If you need a gluten-free substitute, any brand of 1:1 gluten free all purpose flour should work. I often render bacon to use the fat for Southern buttermilk biscuits.Īll purpose flour what I use. It becomes solid when it’s cold, so it can be used as a fat replacement for nearly anything you would typically use butter for. Rendering 1 1/2 to 2 pounds of bacon should yield enough fat for this recipe.īacon fat SUBSTITUTES: regular butter, lard, ghee, or plant based butter sticks.īe sure to strain any bacon particles from the fat prior to chilling. It keeps in the fridge for several months. I keep rendered bacon fat in a covered mason jar in my fridge, adding to it whenever I cook up bacon. The flavor of blackstrap is much more bitter than traditional molasses. Light or dark molasses may be used, but I do not recommend using blackstrap molasses unless you’re unable to find anything else. I hope you’ll try this cookie recipe and love the gingersnap cookies as much as I do. You can decide whether or not to tell them what the secret ingredient is. Fair warning: you may have a lot of inquiries about what that special flavor is. This is the perfect holiday cookie to serve to guests. This recipe is from former New York Times fashion critic, Cathy Horyn, as published on their website.Īt first, I wondered the bacon flavor would overpower the other ingredients, but it really doesn’t! It adds a subtle smokiness, which I think pairs perfectly with the flavors of spicy ginger and rich molasses. ![]() If you’d like to make a different cookie with bacon fat, go for peanut butter bacon cookies– they’re amazing, too! Pair them with other favorite cookie recipes like rocky road cookies and chocolate cherry shortbread. Gingersnap cookies are a holiday favorite, especially on a Christmas cookie platter. Its subtle, smokey undertones compliment the molasses and ginger flavors, creating irresistibly delicious gingersnaps. You’re probably asking yourself, “Did he just say bacon fat cookies?” Why yes I did! Bacon fat is an amazing substitute for butter. ![]()
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