7 cookies 6: Gingersnaps, harveflarn

Molasses gingerbread (RECIPE)

http://www.delish.com/recipefinder/molasses-gingerbread-cake-mascarpone-cream-recipe

http://www.thewednesdaychef.com/the_wednesday_chef/2009/03/edna-lewis-and-scott-peacocks-dark-molasses-gingerbread.html

http://www.nytimes.com/2009/03/25/dining/255krex.html?_r=0

Dark Molasses Gingerbread With Whipped Cream

Adapted from “The Gift of Southern Cooking,” by Edna Lewis and Scott Peacock (Random House, 2003)

Time: About 1 hour

1/2 cup (1 stick) unsalted butter, more for pan

2 cups all-purpose flour, more for pan

1/4 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs

1 1/2 cups dark molasses

Freshly whipped cream, for serving.

1. Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.

2. In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.

3. Bake for 35 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.

Yield: 6 to 8 servings.

Note: This cake is also delicious the day after it is baked. The spices meld and the texture gets even more like a steamed pudding.

http://www.amazon.com/Taste-Country-Cooking-30th-Anniversary/dp/0307265609/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1238429916&sr=8-1

http://www.gourmet.com/magazine/video/2008/01/Edna

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German molasses gingerbread cookies

thick, chewy cookies with the broken cracked top type of cookie dough recipe

170 g butter, melted

1 cup sugar (all dark brown molasses sugar, or mixed with white vanilla sugar)

a quarter cup dark unsulfured molasses (not treacle or corn syrup. Will work but not the same flavour or texture in the finished cookie)

250 g flour (mix of white, wheat, rye, or just white)

pinch salt

baking soda 2 tsp

spices (GINGER, cloves, cinnamon, nutmeg, allspice, star anise)

sugar to roll the cookies in (Tate and Lye super fine)

375F til done

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Quaker Oats Vanishing oatmeal cookie

1 stick US size butter, plus 6 TBS butter

3/4 c brown sugar

1/2 c white sugar

2 eggs

1 tsp vanilla

1.5 c flour

1 tsp baking soda

1 tsp gr cinnamon

dash salt

3 c flat oats (not steel cut), uncooked

1 c raisins

My addition: a dash of cloves.

Mix and bake as usual, preheated 350F oven

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Havreflarn

75 g smør

100 g havregryn

1 egg

125 g sukker

1 ts bakepulver

ovn 200 grader i veldig få min.

Variation harveflarn: melted dark chocolate between two cookies

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