There is a saying for people who move to London called the ‘Heathrow injection’, the reality of this saying is that on average someone puts on around 17 pounds within a year of arriving thanks to the amount of incredible food available all around us here. One of my roommates and I have really struggled with our own body image since arriving here almost two years ago and with the colder weather it feels like weight is just so much more comfortable multiplying.
Whilst we both put on the average weight after arrival, we have returned to our healthier ways and habits, but living here and not being as active as we were in our homeland means the body image can sometimes make everything feel worse. So tonight we are trying something new in the form of making raw bars and cauliflower crust pizza and eat without guilt.
There is an irony in what I’ve just been speaking about and today’s post, but hear me out. I was meant to post a salad recipe which is hidden in the shadows and instead when I awoke this morning it was Friday so obviously who cares about salad and let’s eat cookies. Plus these cookies by the ever talented Ashley were such an incredible hit that I was kinda sad I didn’t double the recipe and give away more. These are like the equivalent of cookie hotcakes, people will want more of these for sure.
I’d never browned butter before making this recipe and the concept of there being a fine line between brown and burnt was a little terrifying, needless to say I needed to see photos of exactly how the butter should look to be considered ‘browned’ as it goes back to a yellow color when chilled which can confuse a newbie to this method.
Alas, it worked perfectly and mixing these cookies together provided the nicest aroma in baking possibly ever so brown butter will probably be a regular feature in my baking here on out. I’m already thinking of ways to add this into other recipes.
Brown Butter Gingersnaps
Adapted from Baker by Nature
Makes 40 cookies
170g butter, browned, chilled and returned to room temperature
2 2/3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup superfine/caster sugar
1/2 cup brown sugar
2 large eggs
1/4 cup fruit molasses (not blackstrap)
1 teaspoon orange zest
Superfine sugar to sprinkle on top
Place the flour, baking soda, cinnamon, cloves and salt in a bowl and stir to combine and set aside.
Place the brown butter and sugars in a bowl and beat for 2 minutes, until light and fluffy. Add in one egg at a time and beat further until well combined.
Add in the molasses and orange zest and combine further.
Add the flour mixture on slow speed until just combined. Refrigerate for at least one hour or even overnight.
Line a baking tray with greaseproof paper and preheat the oven to 180ºC/350F.
Repeat and bake in the preheated oven for approximately 10 minutes or ever so lightly golden and cracked on top.
Remove and transfer to a cooling tray.