One of the joys of baking is how it allows me to connect with people. I have met so many interesting new friends while handing out freshly baked goodies!
Therefore, I would definitely have to double this recipe. But why stop there? Why not QUADRUPLE the recipe?! What a great idea!
(I can ALWAYS think of ways to complicate my own life.)
For the gingersnaps, the butter is gently melted with golden syrup....oh no! I don't have enough golden syrup for my quadruple batch? A run to the store revealed that my local grocer has stopped carrying this fantastic ingredient. Gulp. I had to substitute the missing amount with light corn syrup. Fortunately, Rose had provided for that; corn syrup was the alternate ingredient in the recipe.
The syrup-butter mixture is added to the dry ingredients bowl. It was a large batch, of course, but well within the capacity of my 6 quart bowl. Suddenly, a loud and horrible CRACK. Look at what happened:
Wailing and gnashing of teeth ensued. "Why, Smitty?! Why did you marry such a stupid woman?!" I have asked him this many times over the last 30 years. His answer-- "You weren't that stupid when I married you..." (Yes, dear reader, he is still breathing. I can tell when he is teasing me.)
USE YOUR DOUGH HOOK to easily mix the contents of two bowls together. It works like a charm and made quick work of it.
Without the eggs, it would have been a huge batch of ginger-flavored shortbread, although now that I think about it that wouldn't have been a bad thing!
These really are delicious cookies. Good thing I made more than 32--Smitty and I have already polished off 10 of them in the past couple of hours! Our nest is empty--we don't have to worry about being bad influences on our children anymore.
I might like a bit more ginger in them next time, as we found them almost too mild, despite using a new jar of fresh ground ginger. I will be delivering them tomorrow to several tasters for their feedback. Thanks, Rose, for another great recipe!