J’adore les biscuits au gingembre, ou ce qu’on appelle digestive en Angleterre. J’avais trouvé une recette hyper bien, que j’ai perdue, ce qui est une des raisons de la création de ce recueil! Ceci est la recette la meilleure après celle perdue que j’ai pu trouver. Issue de Joy of Baking.
- 1 cup (225 grams) unsalted butter, at room temperature
- 1 cup (205 grams) firmly packed light brown sugar
- 1/4 cup (60 ml) (90 grams) unsulphured molasses
- 2 large egg whites (60 grams), at room temperature
- 1/2 teaspoon (1 gram) pure vanilla extract (optional)
- 2 2/3 cups (345 grams) all purpose flour
- 2 teaspoons (10 grams) baking soda
- 1/2 teaspoon (2 grams) salt
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) ground ginger
- 1/2 teaspoon (1 gram) ground cloves
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 – 3 minutes). Add the molasses, egg whites, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture and mix until well combined. Cover the batter with plastic wrap and chill in the refrigerator for at least an hour, or until firm.
Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Place about 1 cup (200 grams) of granulated white sugar in a medium sized bowl. When the batter has chilled sufficiently, roll into 1 inch (2.5 cm) (15 grams) balls. Then roll the cookie balls into the sugar, coating them thoroughly. Place on your baking sheet, spacing about 2 inches (5 cm) apart. Then, with the bottom of a glass, gently flatten the cookies slightly. Bake for about 8 – 10 minutesor until the cookies are firm around the edges but are still a little soft in the centers. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. Cover and store in an airtight container for several days or they can be frozen.
Makes about 48 cookies.