These came up so delicate, and delicious it might be difficult to ever resort to the stand-by gingersnap recipe. Sure, rolling is a pain (and these are very sticky) but place them beneath some cling film, and pry them off the cutting board with a thin knife, and you're good. If you're bothered by plain looking biscuits, go ahead and shove an almond in the centre. I have better things to worry about (like how I can manage to eat the entire batch before Mr. ETB gets home and finishes them off).
From Better Homes and Gardens Cookies and Candies, 1966
You Will Need:
1 cup unsalted butter
1 1/2 cups granulated sugar
1 large egg
1 1/2 tablespoons grated orange zest
2 tablespoons dark corn syrup (I substituted Golden Syrup because I never have dark corn syrup on hand)
1 tablespoon water
3 1/4 cups AP flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
Sugar for dusting
Note-I beat these by hand with a wooden spoon to keep the cookies somewhat flat as they baked. If you beat too much air into this sort of cookie they will puff-up and then deflate and get chewy out of the oven. You can avoid this if your mixer has a paddle attachment. I don't have a mixer-I have a strong arm, and a wooden spoon. Use what works best for you.
Cream butter and sugar until combined. Add 1 egg and beat until fluffy. Add orange peel, syrup, and water-mix well to combine. Sift dry ingredients together (except granulated sugar for dusting) and stir in to mixture. Divide in 2 rolls, wrap in cling film, and chill well. Roll out thin-1/8 inch, and place 1 inch apart on ungreased cookie sheets. Sprinkle lightly with sugar. Bake at 375 degrees F. for 8-10 minutes. Cool on racks.
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