Let’s wrap ourselves in a blanket and welcome fall in with a whisper and a nutmeg ginger apple snap.
Ingredients
Nutmeg Ginger Apple Snaps Ingredients:
2 sticks unsalted butter
2 Tbsp freshly grated ginger
1 Tbsp ground ginger
1 tsp freshly ground nutmeg
½ tsp ground cinnamon
½ tsp ground mace
300 g all purpose flour
1 Tbsp kosher salt
1 ½ tsp baking soda
175 granulated sugar
75 g dark brown sugar
2 egg yolks
2 tsp vanilla paste
115 g unsulfured molasses
Optional: Candies Apple Slices (see recipe below)
Optional: powdered sugar (for dusting)
Candied Apple Slices Ingredients:
2 pink lady apples
400 g granulated sugar
200 g water or apple cider
20 g light corn syrup
Method
Makes: 14 - 28 cookies
Nutmeg Ginger Apple Snaps Method:
Add the unsalted butter to a large skillet. Melt the butter over medium low heat, then continue cooking until the foaming subsides and the milk solids have turned a deeply golden brown color, about 5-7 minutes. During the last minute of cooking, add the fresh ginger, ground ginger, nutmeg, cinnamon, and mace to the skillet.
Transfer the spiced browned butter to a parchment-lined small rimmed baking sheet. Allow the butter to cool to room temperature, then refrigerate until hardened.
Meanwhile, preheat the oven to 325 °F.
Combine the flour, salt, and baking soda in a medium bowl. Whisk to combine, then reserve until ready to use.
Transfer the chilled browned butter to the bowl of a stand mixer along with the granulated sugar and dark brown sugar. Using the paddle attachment, cream the butter and sugars together until fluffy, about 3-4 minutes.
Add egg yolks one at a time, mixing and scraping down the sides of the bowl between each addition.
Add molasses and stir to combine.
Finally, add dry ingredients and stir until just combined.
Divide dough into 60 gram pieces (for large cookies) or 30 gram pieces (for small cookies). Roll them into balls using your hands.
Transfer the dough balls to two large rimmed baking sheets lined with parchment paper.
Bake the cookies for 14-17 minutes or until firm enough around the edges to gently turn the cookies on the sheet tray.
Allow the cookies cool completely. Optionally, transfer the cookie to a cooling rack to speed up the cooling process.
Meanwhile, prepare the Candies Apple Slices (if using).
Optionally, place one (still hot) apple slice onto each cookie. Allow the apple slices to cool for 5 minutes, then press the rippled edges onto the cookie to adhere. Dust the finished cookies with a sprinkling of powdered sugar using a fine mesh sieve.
Serve and enjoy!
Candied Apple Slices Method:
Slice the apples into ⅛ inch slices.
Combine the sugar and water in a large saucepan, stir to combine. Heat the mixture over medium high heat.
Once at a boil, add the apple slices and continue cooking the syrup until it reaches 300 °F. Flip the apples occasionally to ensure even cooking and coating.
Use immediately.