(no subject)
Jan. 2nd, 2026 10:13 pmI attempted the ginger cookies with baking soda as the leavening agent (using roughly the proportion used in chocolate chip cookies), since I figured between the brown sugar in the recipe and ginger juice I was using in place of ginger liqueur, it should have enough acid to react with it.
They turned out reasonably like the recipe photos (they actually spread!) and taste pretty good even though I managed to forget the ground ginger (between the ginger juice and crystalized ginger pieces they do still taste like ginger).
( photo under the cut )
They turned out reasonably like the recipe photos (they actually spread!) and taste pretty good even though I managed to forget the ground ginger (between the ginger juice and crystalized ginger pieces they do still taste like ginger).
( photo under the cut )

