Crisp and Chewy Cardamom-Rose Gingersnaps
I love cookies! And like Snoopy, I believe that there is no such thing as a bad cookie, some are just better than others. Gingersnaps fall into the latter category for me — the better-than-others stack. There is something about these thin cookies, which, when baked properly are crisp at the edges and chewy at […]
I love cookies! And like Snoopy, I believe that there is no such thing as a bad cookie, some are just better than others. Gingersnaps fall into the latter category for me — the better-than-others stack. There is something about these thin cookies, which, when baked properly are crisp at the edges and chewy at the center. Kathryn Pauline, author of the blog Cardamom and Tea, has created a variation on the classic gingersnap for us this week. In addition to the warmth of the ginger, she has added a subtle hint of cardamom and rosewater. Finally, she has iced them and decorated them with edible rose petals. They’re as beautiful to look at as they are to eat. For more ginger desserts, have a look in our archives at Tara O’Brady’s Sticky Cranberry Double Ginger Cake, Rachel Khoo’s Ginger and Orange Spiced Tea Cake, and Yvette van Boven’s Luxurious Gingerbread. We also have quite a few cocktails with ginger as the star ingredient, and we even have a Cardamom and Rose cocktail by Apothecary! —Kristina About Kathryn: Kathryn Pauline is the creator of the blog Cardamom and Tea, where she shares her love of traditional As...
I love cookies! And like Snoopy, I believe that there is no such thing as a bad cookie, some are just better than others. Gingersnaps fall into the latter category for me — the better-than-others stack. There is something about these thin cookies, which, when baked properly are crisp at the edges and chewy at the center. Kathryn Pauline, author of the blog Cardamom and Tea, has created a variation on the classic gingersnap for us this week. In addition to the warmth of the ginger, she has added a subtle hint of cardamom and rosewater. Finally, she has iced them and decorated them with edible rose petals. They’re as beautiful to look at as they are to eat. For more ginger desserts, have a look in our archives at Tara O’Brady’s Sticky Cranberry Double Ginger Cake, Rachel Khoo’s Ginger and Orange Spiced Tea Cake, and Yvette van Boven’s Luxurious Gingerbread. We also have quite a few cocktails with ginger as the star ingredient, and we even have a Cardamom and Rose cocktail by Apothecary! —Kristina About Kathryn: Kathryn Pauline is the creator of the blog Cardamom and Tea, where she shares her love of traditional As...
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