08 January 2012

Ginger Pepper Coconut Cakies

Today, the kitchen is overwhelmingly nutmeggy. Urg. I'm not sure why I dislike the sweet smell/taste of nutmeg. I was going to make gingersnaps but we don't have molasses. We've never bought molasses before...so instead, I sort of invented ginger pepper cookies/cakies, which I am sure exist elsewhere in the world. They look more like mini scones/cakes than cookies, mainly because I did the whole orange juice citric acid+baking soda thing again. Using this recipe as a basis, I flung around ingredients and burned down the kitchen. Luckily, I am going back to UPenn today, so I'll have somewhere to live while my family live in a kitchen-less house. Just kidding, I'm not Chowder. But we did have a 90 minute power outage yesterday.

They are cakey, slightly gingery, are a bit moist and textured due to the whole wheat flour and coconut, and lack crunch and buttery-ness. Not gingersnaps at all...more like a spice cake?
INGREDIENTS --makes 25 pretty big cakey cookies.
75g white sugar
75 g brown sugar
1 stick butter
1 egg
3 tbsp orange juice

some cinnamon
some nutmeg (I put in 1 tbsp, which was too much, as I'm not a fan of nutmeg).
some tablespoons of ginger powder
some tablespoons of ground black pepper (add dried chili flakes if you want?)
300 g whole wheat flour
50 g dried coconut (I used unsweetened, local)

1 tbsp baking soda

1. Cream sugars and butter. Throw in the egg and orange juice.
2. Add the dry ingredients, ~80 g at a time. Fold.
3. Add the baking soda. Fold.
4. Scoop onto pan-greased-with-butter-wrapper.
5. Bake at 350 F in an un-preheated oven for 15 minutes on the middle rack. Let sit for about 10 minutes, or more. Just keep checking with your fork (it should come out clean, and the cookie should look solid).

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