SPICY GINGERSNAPS
SERVES 18 LARGE COOKIES
2 cups (256 g/9 oz) unbleached all-purpose flour
1 tbsp (9 g/0.32 oz) ground ginger
2 tsp (10 g/0.35 oz) baking soda
1 tsp (2 g/0.07 oz) ground cinnamon
1⁄2 tsp (1.5 g/0.05 oz) kosher salt
1⁄4 tsp (0.5 g/0.02 oz) ground black pepper
3⁄4 cup (144 g/5 oz) vegan shortening
2⁄3 cup plus 1⁄2 cup (233 g/4.7 oz) evaporated cane juice sugar
1⁄3 cup firmly packed (71 g/2.5 oz) dark brown sugar
3 tbsp (45 g/1.6 oz) soy milk or rice milk
1⁄4 cup (80 g/2.8 oz) unsulfured molasses
NUTRITIONAL VALUES
Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg
METHOD
In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, and pepper. Set aside.
Cream the shortening with 2/3 cup of the cane juice sugar and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until light, about 2 minutes. Reduce the speed to medium-low, add the soy or rice milk, and mix until completely smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the flour mixture 1/2 cup at a time, mixing after each addition, until a soft dough forms and no flour traces remain. Scrape the dough onto a work surface and shape it into a 9-inch- long, 2-inch-diameter log. Wrap the log tightly in plastic wrap and place it in the refrigerator for about 2 hours, or until firm.
Preheat the oven to 180°C/350°F and place two racks near the center. 2 baking sheets should be lined with parchment paper or silicone baking mats. Place the rest of the in a shallow bowl, combine 1/2 cup evaporated cane juice sugar.
Unwrap the dough log and cut it into 1/2-inch rounds, rolling the logs 90 degrees between cuts to keep the edges round. Dip one side of each slice in sugar and place it, sugar side up, on the prepared baking sheets, 2 inches apart. Bake the cookies for 11 to 13 minutes, rotating the baking sheets halfway through, or until the tops are crackled and dry. Cool for 10 minutes on wire racks on the baking sheets. Place the cookies on the racks to cool completely.
Cream the shortening with 2/3 cup of the cane juice sugar and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until light, about 2 minutes. Reduce the speed to medium-low, add the soy or rice milk, and mix until completely smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the flour mixture 1/2 cup at a time, mixing after each addition, until a soft dough forms and no flour traces remain. Scrape the dough onto a work surface and shape it into a 9-inch- long, 2-inch-diameter log. Wrap the log tightly in plastic wrap and place it in the refrigerator for about 2 hours, or until firm.
Preheat the oven to 180°C/350°F and place two racks near the center. 2 baking sheets should be lined with parchment paper or silicone baking mats. Place the rest of the in a shallow bowl, combine 1/2 cup evaporated cane juice sugar.
Unwrap the dough log and cut it into 1/2-inch rounds, rolling the logs 90 degrees between cuts to keep the edges round. Dip one side of each slice in sugar and place it, sugar side up, on the prepared baking sheets, 2 inches apart. Bake the cookies for 11 to 13 minutes, rotating the baking sheets halfway through, or until the tops are crackled and dry. Cool for 10 minutes on wire racks on the baking sheets. Place the cookies on the racks to cool completely.
