This week’s TWD recipe is gingered carrot cookies and was chosen by Natalia of Gatti Fili e Farina. These are very interesting cookies – Dorie describes them as being almost scone like, but I am not so sure and wonder whether that description gets lost in translation between American and English definitions of scones, biscuits and cookies!
I halved the cookie mixture, but still used one full egg. The cookies turn out to be knobbly little things – they don’t really taste carroty (but then neither does carrot cake). I also didn’t find the ginger flavour that pronounced. I also left out the raisins as I don’t like raisins. The thing I likes best about them was the pecan nuts. I love pecan nuts and find they make a great addition to lots of things (in fact I added the leftover pecans with cumin seeds, currants and diced preserved limes to cous cous we had for dinner with roasted salmon – they made a delicious addition). I wouldn’t make these cookies again. Even though they tasted ok, they don’t look great and I am not sure that they will keep so well. See what the other TWDers thought here.
I substituted currants for raisins so they aren't as noticeable. I agree with you that the ginger wasn't very strong. I might increase it in the future. They ended up being a bigger hit than expected.
ReplyDeleteHi Tammy, I am with you -these taste OK, but are not great enough for me to make again.
ReplyDeleteI used chopped dates for the raisins. I like the texture of dates better. I bought a new bottle of ginger--I thought they had plenty of ginger flavor. We liked them.
ReplyDeleteI also loved the pecan nuts in these cookies! Loved this recipe.
ReplyDeleteI used hazelnuts and agree that the nuts were the best part of the flavour. Yours look very nice!
ReplyDeleteI really loved these. The ginger wasn't very strong, but I loved the taste anyway. Yours look very good!
ReplyDeletebummer that you weren't a fan of these. I liked them but do find they are lasting a lot longer around my house than other cookies. :) They look good!
ReplyDeleteI cut the recipe in half..the egg too! I loved them!
ReplyDeletethe nuts were def one of the best parts. i liked the raisins too.
ReplyDeleteFunny!! I thot the ginger taste was TOO strong. Not a great cookie. Better with frosting.
ReplyDeleteCiao Tammy ! Thank you for joining me this week ! I'm sorry you didn't like them and I'm sure your cous cous was fantastic !!
ReplyDeleteThe ginger was the most pronounced flavor in my cookies, but I love ginger and added a little extra. Mine were quite poofy and I really liked them.
ReplyDeleteawww...i thought they were cute! i do agree that pecans are wonderful. (and there's definitely a difference between real british scones and the sweet american-style ones.)
ReplyDeleteyes, the nuts were totally a great addition.
ReplyDeleteThese look great! I subbed walnuts for pecans (because I had them) and loved the nuts.
ReplyDelete