For my work colleagues this week I’m going to try baking Cook’s Country’s Gingerbread Wafers. As it’s all in cups and sticks I’m going to write out the recipe in metric here, mainly for my own use while making it!
- 1 1/2 teaspoons ground ginger
- 110g plain flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon Salt
- 70g unsalted butter, softened
- 125g packed light brown sugar
- 4 teaspoons grated fresh ginger
- 3/4 teaspoon vanilla extract
- 60ml whole milk, room temperature
Oven to 140C fan. Use oil spray to stick baking parchment to baking trays.
Toast the ground ginger in a non-stick pan, then let cool.
Whisk the dry ingredients together. Cream butter and sugar, then beat in vanilla and grated ginger. Slowly mix in 1/3 of the flour, then half the milk, then 1/3 more flour, then the rest of the milk, finally the rest of the flour.
Using an offset spatula spread out half the mixture on each of the parchment-lined baking trays. It should be very thin.
Cook for 16-20 minutes, turning & swapping half way through, until deep golden brown. Immediately score into rectangles (roughly 8x5cm) using a pizza wheel.
Let cool fully, around 20 minutes, on the baking trays, then use a pairing knife to cut down the score lines into individual wafers.
They have a wonderful ginger taste! However some of the ones in the middle aren’t as crisp as a wafer should be. I think leaving them on the baking tray let them go soggy, so if I do them again I’ll slide them off the baking tray (still on the parchment paper) after scoring them.
Now all I have to do is get them to work on my bike tomorrow without them turning into crumbs!