Zzz is going on a David Lebovitz dessert spree.
Ever since we bought his “Ready for Desserts” book.
And I love everything inside!
Especially these. Almost non-fat, what a dream!
These cookies remind me of days in China, where I’ll lug packets of M&S cookies back whenever I was home for the holidays.
Ahhh. Those were the days where I indulged in sweets (and other foods).
These days, with metabolism rate (and exercise) drastically slowing down, I can only afford one.at.a.day.
Ok. Maybe 2?
fresh ginger cookies
(adapted from David Lebovitz’s Ready for Desserts)
2 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/4 five spice powder
1/4 tsp ground black pepper
1 cup raw sugar
75 g homemade applesauce
50 g grated fresh young ginger
50 g finely chopped fresh young ginger
1/4 cup molasses (unsulphured)
1/4 cup finely chopped candied ginger (optional)
1/2 cup white sugar plus 1/2 tsp cinnamon powder for coating cookies before baking
Beat applesauce, molasses, raw sugar and all the ginger in a stand mixer for about 5 minutes. Meanwhile, sift together flour, baking soda, salt and dry spices.
Add egg to the batter and beat for another minute.
Turn the mixer to the lowest speed and add the flour mixture. Mix till totally incorporated.
Cover and chill for an hour.
Preheat oven to 180 deg C. Prepare the cinnamon sugar for coating cookies in a large plate. Using a small spring loaded ice cream scoop, form small balls of dough and drop them into the cinnamon sugar for coating. Bake for 13 minutes, rotating halfway.E
I am not a great fan of ginger. For savory dishes, I only like the taste IF its subtlety incorporated. Think steamed fish,Chinese cabbage soup and stir fried pork liver with thin slices of ginger fried to unrecognizable form. You get the idea. I certainly don’t like biting into a piece of ginger (especially since it cam be mistakenly picked up as a small piece of potato in soups). Isn’t the taste a little too weird? Anyway, i think my reaction is quite unusual for an Asian (and i guess even more so for a Singaporean) considering its quite commonly used in alot of the Chinese dishes.
Desserts are different. I love the zing that ginger adds. A sweet potato soup is “unpassable” if there isn’t enough ginger added. Same for gingersnap cookies, the Chinese dessert “jiang chuang nai”-basically ginger juice and milk custard. Love love the taste of ginger in these sweet things. zzz found another. Guess its timely for the Christmas season too! 🙂
(adapted from Davitz Lebovitz’s Ready for Dessert)
150 g fresh young ginger, finely chopped or grated
3/4 cup molasses
1 cup raw sugar
1 cup vegetable oil
2 1/2 cup all purpose flour
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon ground black pepper
1 cup water
2 teaspoon baking soda
2 large eggs, beaten with a fork
Preheat oven to 180 deg C. Prepare and line 2 6-inch cake tins and 6 cupcake tins with parchment paper and cupcake liners.
In a large bowl, combine oil, molasses and sugar and whisk to combine.
In another bowl, sift in flour and spices.
In a saucepan, bring the water to a boil. Remove from heat and add the baking soda. Whisk the hot water/soda mixture into the molasses mixture. Add the finely chopped ginger. Gently whisk in the flour mixture and finally the eggs.
Divide the batter into the cake tins and bake 21 mins for the cupcakes and 35-40 minutes for the 2 6-inch cakes.
Serve with a frosting of cream cream icing garnished with pomegranate (idea from http://joythebaker.com/2012/11/orange-gingerbread-with-cream-cheese-frosting/) or with your favourite ice-cream