This week, the Baking Bible bake-through project is working on something that sounds (to me) Dutch, but tastes like a gingersnap. It’s definitely not pepernoten. It’s definitely not speculaas. It’s definitely not gingerbread. Quite gingery, with the other spices fading a bit into the background as supporting actors.
To me, a gingersnap is dark in colour, molasses-y, gingery, and coated in sugar. One of my baking buddies posted a picture of this week’s assignment a few days early, and I was surprised to see something very… pale. Not that there’s anything wrong with pale – I’m married to a ‘ginger,’ after all – it was just unexpected. Apparently, in the UK, a gingersnap is made with melted butter & golden syrup, and caster sugar or golden baker’s sugar? No molasses, no brown sugar. Since I had no idea what either caster sugar or golden baker’s sugar were, I poked around both the regular baking aisle, plus the organic section (where I normally find another Rose favourite, muscovado sugar), and did a little Google search right there in the grocery store, and settled on this:
It looked a little coarse, compared to what was described on the Interwebs, but I figured I could always grind finer it in my food processor… which I did, but it didn’t really get all that fine, and, while I have nothing to compare it to, I think it turned out just “fine” anyway. 😉
I’m a little late on this post, but I baked the cake early! This week is another free choice week with the heavenly cake bakers. My husband had a halloween potluck at work on October 28, and he was tasked with dessert. I’m the dessert person in our house, so he asked if I could make something. I gave him the list of unbaked cakes, and told him to pick something. He headed straight for the cheesecakes, and came up with this one.