By: Pat
I am baking these as we speak and we’ve eaten the first batch practically….these are by far the best gingersnaps I’ve ever had in my life…………sorry momma……
View ArticleBy: Lee
Deb — They were “cooling” on the rack when I took the photo. They did flatten a little. I’m in Australia and, no, not at high altitude. I set some of these aside for my daughter to take to the office...
View ArticleBy: Lee
Oh, should have added that our oven has a mind of its own and we have NEVER been able to get an accurate heat setting. We rent and are not allowed to replace it, so baking can be a bit hit or miss.
View ArticleBy: deb
diana -- I talk about them <a href="http://smittenkitchen.com/tips/2010/02/07/how-to-make-an-overly-obsessive-spice-rack/" rel="nofollow">over here</a>.
View ArticleBy: Jenny
If I freeze the dough, do I need to defrost them or do I take them right from the freezer and bake them? These are my absolute favorite. I love the real ginger as well. Thanks!
View ArticleBy: Jane Cornish
Hi lovely, just wondering how long you would recommend the dough could keep in the fridge for? I’ve made the dough and it tastes amazing, can’t wait to try the finished product! x
View ArticleBy: Nina
Oh my gosh!! I just made these and I’m NEVER buying store bought gingersnaps again!!!! Heavenly!! I omitted the white pepper because I didn’t have it on hand and they are still delightfully zingy. I...
View ArticleBy: Mallory
These look phenomenal!!! Can not wait to make them! Would you say they’re chewy or crunchy? If crunchy… Any ideas on how to make chewy?
View ArticleBy: EmilyG
For some reason I didn’t love these. I wanted them to be crisp on the outside and soft in the center, which they were on day 1, but by the second day they were completely soft (even too soft) all the...
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