Okay, sometimes when I'm bored and have some time on my hands, I bake. I've been taking processed foods out of my diet, and that includes desserts. So, when I want a dessert, I make it from scratch (or grab fruit, which is what I usually do, but fruit's better in the summer).
So, today, I'm currently making these gingersnaps that I found a recipe for on Food Network's website. I had all of the ingredients, so that made it a winner for me.
The first batch just cooled enough to try, and they are very yummy!
Link to the recipe:
http://www.foodnetwork.com/recipes/incredibly-crisp-gingersnaps-recipe.htmlI didn't do the full 15-20 minutes like it says. I did 12 minutes for the first batch, and they turned out fine. I think the longer you leave them, the drier they become, but the bottoms will brown, so 10-12 minutes works out better.
To make it slightly healthier, I use unbleached all-purpose flour and turbinado sugar in the raw instead of "sugar." Unbleached flour is less processed. Turbinado sugar in the raw is far less processed than white sugar. I recently switched to these types of flour/sugar for baking. Granted, I will use white sugar on occasion.
If you use raw sugar, it is bigger crystals and they are a light brown color instead of white, so in the recipe where it says to wait for the sugar/butter mixture to turn white, it won't. Just do the five minutes, and it's fine. The raw sugar doesn't look nearly as pretty as white sugar either on the outside. It sparkles less, but it tastes the same, so whatever.