I love a good weeknight dessert recipe. A simple recipe with good ingredients that I can bake and share my family. I was looking for new everyday dessert recipes at my library, when I came across Paul Hollywood’s Bake My Best Ever Recipes for the Classics. True to its title, the book is filled classic bakes from cookies and scones to breads and pies. However, what surprised me about this book is how many of the recipes are relatively quick bakes that could easily be made at home.
The first recipe I tried was the lemon drizzle cake which is baked in a loaf pan and then drizzled with a lemon juice syrup. It was light sponge cake with a bright lemon flavor. My husband especially loved this cake because it wasn’t overly sweet. I will definitely be baking this cake again.
I also made the chocolate macarons with my ten year old daughter in honor of the Paris Olympics. The ganache filling was exceptionally good. However, when making the macarons I recommend using extra-large eggs. Hollywood’s recipe calls for large eggs, but my meringue mixture was a little dry. This made my piping not quite as neat as I would have liked, but they were still delicious. I think with this small change they would be even better.
However, the gold medal winner and the recipe that everyone in our house adored was the ginger snap cookies. Hollywood says the recipe is his Mom’s and it was one of his childhood favorites. He says they were so good they would disappear before there was even a chance to place them in the cookie jar. After making them I understand why. These cookies are chewy, gingery and oh so good!
They have just six ingredients, so they are simple to make. The key to these irresistible ginger snaps is Lyle’s Golden Syrup. It’s a British import, but I’ve had good luck finding it in my grocery store baking aisle next to the molasses. So if you are looking for a good cookie to share then you need to try these ginger snaps.
Paul Hollywood’s Ginger Snaps
- 7 tablespoons butter, softened
- 1/2 cup sugar
- 2 teaspoons ground ginger
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/3 cup Lyle’s Golden Syrup
Preheat the oven to 375 degrees.
Using a stand or hand mixer cream together the butter and sugar. Then add in the ginger, flour, baking soda and Lyle’s syrup. Mix until the dough fully comes together.
Then scoop the cookies into even balls and lightly press the dough balls so you create little discs. I used a large cookie scoop that holds 3 tablespoons of dough. I was able to make 10 cookies.
Then refrigerate the cookie dough for about 30 minutes before baking.
I like to bake cookies on baking stones which I leave in my oven as it preheats. Baking stones are wonderful because when seasoned they are nonstick and my favorite for even baking. If using a sheet pan line it with parchment paper and bake the cookies for about 8 minutes if you want a softer and chewier cookie and 10 if you would like them to have a crispier snap.
I have truly loved this cookbook. Although I discovered it at my library, I am purchasing a copy to keep in my collection because I have thoroughly enjoyed baking from it. I can’t wait to try his recipes for a Sticky Ginger Loaf Cake, Almond and Orange Biscotti, Meat and Potato Hand Pies and his legendary Queen approved scones. They all sound so delicious. So if you too are looking for some weeknight baking ideas, then try my new favorite chewy ginger snap cookies and check out Paul Hollywood’s book, Bake.
