Yield: Yields about 40 cookies.
These snaps have a crunchy texture and a good, spicy warmth.
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For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Ginger Snaps have been my favorite cookie since I was a kid so when I came across this recipe I was elated. This is such a simple, no-fuss recipe that I had everything on hand plus I had some crystalized ginger in my pantry that I decided to chop and add to the top. They turned out perfect! This recipe produces a cookie with just the right amount of crunch, the perfect amount of spice and everything that makes a Ginger Snap pure heaven. When these were finished baking, I brewed a cup of Orange Pekoe Tea to have with them and realized that it's true when they say, "The simplest things are always the best."
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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