Jeg tror, jeg ved hvad du mener. Hårde som sten og med masser af
ingefær. Hvis jeg husker rigtigt har "Urtekram" nogle ingefærkager som
er lidt i stilen, men de er stadig lidt for sprøde.
Det du har brug for er at rejse til England og spise dig igennem alle
de varianter du kan finde. Og hvis det er for uoverkommeligt, så må du
prøve med en opskrift på "ginger snaps". Jeg har fundet den her, som
lyder lovende. Der står til sidst i opskriften, at hvis man bager dem
lidt for længe, blir de stenhårde og duer kun til at dyppe i kaffen.
Her er linket hvor man kan et billede af det færdige resultat.
http://members.shaw.ca/alwaysinthekitchen/gingersnaps.html
For dem som finder links utålelige, følger opskriften her, "molasses"
er sirup, resten gir vist sig selv:
Makes 40 - 50 cookies, depending how big you like 'em.
Total prep and cooking time: 35 minutes
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup canola oil
1 cup sugar
1 egg
1/3 cup molasses
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1 big pinch of ground cloves
Extra sugar for dusting
In a medium mixing bowl, beat the oil and sugar together. You don't
need a mixer here, a wooden spoon is fine. Add the egg, and beat
until smooth. Add the molasses* and beat until smooth. In a separate
bowl, whisk together the flour, baking soda, salt and spices. Whisk
until thoroughly combined, and then dump it into the molasses
mixture. Stir slowly as the dough stiffens up into a thick paste,
being sure to incorporate all of the flour. You don't want any white
streaks in the dough, it should be completely dark brown.
Use a teaspoon to scoop up a walnut-sized lump of dough, and roll it
between your palms until it is nice and round. Dip the top of it in
white granualted sugar and place it on a lightly greased cookie
sheet. Leave a little room between each cookie, as they will expand.
Bake at 350 F for about 10 minutes - they should be a little underdone
when you pull them out, or they will get very, very hard and be useful
only for dunking in coffee (which is not a bad way to go, really). If
your oven is a little slow, feel free to crank it up to 375 to ensure
that the cookies develop their characteristic crackled tops. Remove
to cooling racks immediately, and get the next batch in the oven. Try
not to eat them all at once.
*a nifty way to make sure you get all the molasses out of the
measuring cup is to use the same cup that you measured the oil in.
The molasses will just slide right out.
Hilsen Esther