Eat More Plants.

Gingerbread Crackers.


These came out so good, I’ll definitely be adding them to my repertoire. I had to stop myself from eating all the batter. Ginger is one of my favorite spices in sweet and savory dishes.
You’ll need two cookie sheets or baking sheets, 12 x 15 at least.
Vegetable oil spray
1 1/2 tsp ground ginger
3/4 cup plus 2 tbls all purpose flour
1/2 tsp baking soda
1/4 tsp salt
5 tbls softened butter, unsalted
1/2 cup plus 1 tbls packed light brown sugar
4 tsp fresh grated ginger
3/4 tsp vanilla extract
1/4 cup whole milk at room temperature

Place oven racks in the two most middle slots. Preheat oven to 325 degrees. Spray both cookie sheets with vegetable oil and place parchment paper on top. Press it down so it sticks well. Cut any excess edges off. Toast ground ginger in a skillet over medium heat for about a minute, until you start to smell the aroma of it. Combine flour, toasted ginger, salt and baking soda in a medium bowl.
Using an electric hand mixer or standing mixer, beat butter and brown sugar until creamy and fluffy, about 2 minutes. Add fresh grated ginger and vanilla and mix well. Reduce mixer to low speed and alternate adding milk and flour mixture a little at a time until it is all incorporated really well.
Using a spatula, spread about 1 cup of batter evenly over the parchment paper on each cookie sheet. It will be very thin. Bake for about 17 minutes, switching and rotating sheets halfway through baking. Bake until cookies are deep, golden brown.
Immediately score cookies with a pizza cutter or chefs knife into 3 x 2 inch rectangles. Let cookies cool for 20 minutes before gently breaking them apart.

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