Home Improvement: Crisp and Chewy Cardamom-Rose Gingersnaps

Friday, 1 December 2017

Crisp and Chewy Cardamom-Rose Gingersnaps

I love cookies! And like Snoopy, I believe that there is no such thing as a bad cookie, some are just better than others. Gingersnaps fall into the latter category for me — the better-than-others stack. There is something about these thin cookies, which, when baked properly are crisp at the edges and chewy at the center. Kathryn Pauline, author of the blog Cardamom and Tea, has created a variation on the classic gingersnap for us this week. In addition to the warmth of the ginger, she has added a subtle hint of cardamom and rosewater. Finally, she has iced them and decorated them with edible rose petals. They’re as beautiful to look at as they are to eat. For more ginger desserts, have a look in our archives at Tara O’Brady’s Sticky Cranberry Double Ginger Cake, Rachel Khoo’s Ginger and Orange Spiced Tea Cake, and Yvette van Boven’s Luxurious Gingerbread. We also have quite a few cocktails with ginger as the star ingredient, and we even have a Cardamom and Rose cocktail by Apothecary! —Kristina

About Kathryn: Kathryn Pauline is the creator of the blog Cardamom and Tea, where she shares her love of traditional Assyrian recipes as well as her creative variations on Middle Eastern dishes and ingredients. Kathryn lives in Hong Kong, she was born in Chicago, and her family comes from Iraq, Syria, and Lebanon. She loves urban foraging, throwing elaborate dinner parties, and making her own yogurt. Lately, she’s been having fun developing some new recipes, like lemon thyme cake with sumac curd and buttercream, slow roast persimmon sundaes, and cilantro pomegranate tabbouleh. Cardamom and Tea recently won the Saveur editors’ choice for Best New Voice. Find Kathryn on Instagram @cardamom.and.tea

{Photography by Kathryn Pauline}