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NUTMEG GINGER APPLE SNAPS INSPIRED BY FANTASTIC MR. FOX

cook:

1 h

Picture for Nutmeg Ginger Apple Snaps inspired by Fantastic Mr. Fox

683,030 views  Let’s wrap ourselves in a blanket and welcome fall in with a whisper and a nutmeg ginger apple snap.

24 cookies

US

original

metric

INGREDIENTS

For the Nutmeg Ginger Apple Snaps

2 sticks unsalted butter

2 tbsp freshly grated ginger

1 tbsp ground ginger

1 tsp freshly ground nutmeg

½ tsp ground cinnamon

½ tsp ground mace

300 g all purpose flour

1 tbsp kosher salt

1 ½ tsp baking soda

175 granulated sugar

75 g dark brown sugar

2 egg yolks

2 tsp vanilla paste

115 g unsulfured molasses

Optional: Candied Apple (see recipe below)

Optional: powdered sugar (for dusting)

slice For the Candied Apple

2 pink lady apples

400 g granulated sugar

200 g water or apple cider

20 g light corn syrup

DIRECTIONS

1.

For the Nutmeg Ginger Apple Snaps

1.

Add the unsalted butter to a large skillet. Melt the butter over medium low heat, then continue cooking until the foaming subsides and the milk solids have turned a deeply golden brown color, about 5-7 minutes. During the last minute of cooking, add the fresh ginger, ground ginger, nutmeg, cinnamon, and mace to the skillet.

2 sticks unsalted butter

2 tbsp freshly grated ginger

1 tbsp ground ginger

1 tsp freshly ground nutmeg

½ tsp ground cinnamon

½ tsp ground mace

2.

Transfer the spiced browned butter to a parchment-lined small rimmed baking sheet. Allow the butter to cool to room temperature, then refrigerate until hardened.

3.

Meanwhile, preheat the oven to 325°F.

4.

Combine the flour, salt, and baking soda in a medium bowl. Whisk to combine, then reserve until ready to use.

300 g all purpose flour

1 tbsp kosher salt

1 ½ tsp baking soda

5.

Transfer the chilled browned butter to the bowl of a stand mixer along with the granulated sugar and dark brown sugar. Using the paddle attachment, cream the butter and sugars together until fluffy, about 3-4 minutes.

175 granulated sugar

75 g dark brown sugar

6.

Add egg yolks one at a time, mixing and scraping down the sides of the bowl between each addition.

2 egg yolks

7.

Add vanilla paste and molasses, and stir to combine.

115 g unsulfured molasses

2 tsp vanilla paste

8.

Finally, add dry ingredients and stir until just combined.

9.

Divide dough into 60 gram pieces (for large cookies) or 30 gram pieces (for small cookies). Roll them into balls using your hands.

10.

Transfer the dough balls to two large rimmed baking sheets lined with parchment paper.

11.

Bake the cookies for 14-17 minutes or until firm enough around the edges to gently turn the cookies on the sheet tray.

12.

Allow the cookies cool completely. Optionally, transfer the cookie to a cooling rack to speed up the cooling process.

13.

Meanwhile, prepare the Candies Apple Slices (if using).

14.

Optionally, place one (still hot) apple slice onto each cookie. Allow the apple slices to cool for 5 minutes, then press the rippled edges onto the cookie to adhere. Dust the finished cookies with a sprinkling of powdered sugar using a fine mesh sieve.

Optional: Candied Apple (see recipe below)

Optional: powdered sugar (for dusting)

15.

Serve and enjoy!

16.

For the Candied Apple Slices

1.

Slice the apples into ⅛ inch slices.

2 pink lady apples

2.

Combine the sugar and water in a large saucepan, stir to combine. Heat the mixture over medium high heat.

400 g granulated sugar

200 g water or apple cider

3.

Once at a boil, add the apple slices and continue cooking the syrup until it reaches 300°F. Flip the apples occasionally to ensure even cooking and coating.

20 g light corn syrup

4.

Use immediately.

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