It’s “Tasty Tuesday” and boy do I have a great recipe for you. This is not one of my own recipes as I found it while reading through one of my magazines, I think it is from Better Homes and Garden. I will say that I followed the recipe as it was written so nothing was modified by me, except for the 2nd baking time (read my last paragraph).
The recipe was developed by Nancy Baggett who recently launched “Simply Sensations Cookies“, I do own the book but I have yet to make anything out of it. These Spicy Gingersnap Twigs recipe from the magazine sounded so unique and tasty that I knew I just had to make them. I didn’t even mind rolling the dough with a rolling pin, measuring and slicing, baking, breaking it all apart and baking again! I will share with you that the spicy gingerbread twigs were amazing! and so tasty and addicting that one was not enough (you may want to make extra…lol).
So yes, you make the dough as per instructed, you then roll the dough between two sheets of parchment paper,
you then sprinkle with raw sugar and using a ruler, you cut your pieces (I used a pizza cutter as using the knife was a bit more challenging for me).
then into the oven it goes, you bake it and remove it from the oven and break the pieces apart, sprinkle on your color sugar (if you have any, I had red) and bake it again.
When you are done, there should be a crisp to them (this is the only thing I did change to the recipe, the original recipe indicated to lower your oven to 200 degrees for the second bake. I didn’t do that as I was finding it was taking too long for them to harden so I left my oven at the regular temp and baked until they were firm). Then I removed them from the oven
I could not wait to eat them and I loved the hint of spice they left behind. I hope you enjoy them as much as I did!