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Wednesday, September 16, 2015

Alpha Bakers: Pepparkakors


This is a very short post and my extremely feeble attempt to participate. Highlight the word feeble because I only have one photo. I made this earlier this year while testing high altitude cookie baking for Rose's Craftsy class. I had to make during the week to be able to bake everything in the short period of time so I did not take step by step photos.

Since it was so long ago and I've only written the post today I don't remember much about it, only that the dough was easy to put together but very sticky. It requires putting the dough into the tube of paper towel and freezing it so it can hold into shape and easier to cut into later without making a mess. I am usually not a person who keeps paper towel tube around (who does!?). But having baked the ice cream cookie from Rose's Heavenly Cakes, where the dough was shaped using the tube, I have been saving the paper towel tubes. I think I have about 5 of them in a cabinet in my kitchen LOL.

Unfortunately I do not like this cookie at all because it uses a lot of molasses. As you can see from the picture it is quite brown and the brown color is because of molasses. So the cookie baking experience is really to help Rose and to participate in this bake a long because I only ate 1/2 a cookie. I tried to give it away to a few friends but none of them liked it. They are also not a big fan of molasses. So I'm sad to report that most of the cookies got thrown away.

On the positive note, I think there are no more recipe from the book that uses a lot of molasses so phew... :)

11 comments:

  1. I'm really curious if this cookie recipe would work with all Lyle's Golden Syrup and no molasses?!

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  2. I'm sorry to hear that you didn't like it. I used half molasses and half golden syrup..not very molassy and quite nice. I also don't keep paper towel rolls too!

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  3. Did you use light molasses? I find that much more tolerable. Woody and I used half molasses and half golden syrup because I only had "full-flavored" molasses and he said that would be too strong. I made these once using all Lyle's and actually liked them better--I thought the flavors were more subtle. I think there is one more recipe with molasses and I hereby give you permission to substitute whatever you want for the molasses.

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    1. Marie, I could not find light molasses!!! I've looked everywhere here and even googled it and I'm not finding it.

      I didn't want to substitute since I feel it's important to stick to the recipe for the testing. But next time, definitely NO MOLASSES! ::)

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  4. Did you use light molasses? I find that much more tolerable. Woody and I used half molasses and half golden syrup because I only had "full-flavored" molasses and he said that would be too strong. I made these once using all Lyle's and actually liked them better--I thought the flavors were more subtle. I think there is one more recipe with molasses and I hereby give you permission to substitute whatever you want for the molasses.

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  5. This comment has been removed by the author.

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  6. Hi there Jenn: Oh well, we can't like them all. I couldn't find mild molasses, but liked them a lot with regular old molasses, which I guess is dark! I particularly liked the spicy version. Stop by and see my results if you have a chance.

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  7. That molasses! I don't like it either and if I get to make these at some stage will now definitely use all golden syrup. Your cookies look nice anyway.

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  8. yep molasses can be over powering from time to time, I find that different brand also, will bring a different results too. your cookies came out nice what will be the different when baking these cookies in high altitude?

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