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Clean recipe · bingingwithbabish.com

Nutmeg Ginger Apple Snaps inspired by Fantastic Mr. Fox

bingingwithbabish's Nutmeg Ginger Apple Snaps inspired by Fantastic Mr. Fox: Let’s wrap ourselves in a blanket and welcome fall in with a whisper and a nutmeg ginger apple snap.

Original recipe: bingingwithbabish.com

Yield:
24 servings
Prep:
0 sec
Cook:
3600 sec
Total:
3600 sec
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Nutmeg Ginger Apple Snaps inspired by Fantastic Mr. Fox

Ingredients

  1. For the Nutmeg Ginger Apple Snaps
  2. 2 sticks unsalted butter
  3. 2 tbsp freshly grated ginger
  4. 1 tbsp ground ginger
  5. 1 tsp freshly ground nutmeg
  6. 1/2 tsp ground cinnamon
  7. 1/2 tsp ground mace
  8. 300 g all purpose flour
  9. 1 tbsp kosher salt
  10. 1 1/2 tsp baking soda
  11. 175 granulated sugar
  12. 75 g dark brown sugar
  13. 2 egg yolks
  14. 2 tsp vanilla paste
  15. 115 g unsulfured molasses
  16. Optional: Candied Apple (see recipe below)
  17. Optional: powdered sugar (for dusting)
  18. For the Candied Apple
  19. 2 pink lady apples
  20. 400 g granulated sugar
  21. 200 g water or apple cider
  22. 20 g light corn syrup

Instructions

  1. For the Nutmeg Ginger Apple Snaps
  2. Add the unsalted butter to a large skillet. Melt the butter over medium low heat, then continue cooking until the foaming subsides and the milk solids have turned a deeply golden brown color, about 5-7 minutes. During the last minute of cooking, add the fresh ginger, ground ginger, nutmeg, cinnamon, and mace to the skillet. - 2 sticks unsalted butter - 2 tbsp freshly grated ginger - 1 tbsp ground ginger - 1 tsp freshly ground nutmeg - ½ tsp ground cinnamon - ½ tsp ground mace
  3. Transfer the spiced browned butter to a parchment-lined small rimmed baking sheet. Allow the butter to cool to room temperature, then refrigerate until hardened.
  4. Meanwhile, preheat the oven to 325°F.
  5. Combine the flour, salt, and baking soda in a medium bowl. Whisk to combine, then reserve until ready to use. - 300 g all purpose flour - 1 tbsp kosher salt - 1 ½ tsp baking soda
  6. Transfer the chilled browned butter to the bowl of a stand mixer along with the granulated sugar and dark brown sugar. Using the paddle attachment, cream the butter and sugars together until fluffy, about 3-4 minutes. - 175 granulated sugar - 75 g dark brown sugar - 2 sticks unsalted butter
  7. Add egg yolks one at a time, mixing and scraping down the sides of the bowl between each addition. - 2 egg yolks
  8. Add vanilla paste and molasses, and stir to combine. - 115 g unsulfured molasses - 2 tsp vanilla paste
  9. Finally, add dry ingredients and stir until just combined. - 300 g all purpose flour - 1 tbsp kosher salt - 1 ½ tsp baking soda - 175 granulated sugar - 75 g dark brown sugar
  10. Divide dough into 60 gram pieces (for large cookies) or 30 gram pieces (for small cookies). Roll them into balls using your hands. - For the Nutmeg Ginger Apple Snaps
  11. Transfer the dough balls to two large rimmed baking sheets lined with parchment paper.
  12. Bake the cookies for 14-17 minutes or until firm enough around the edges to gently turn the cookies on the sheet tray. - For the Nutmeg Ginger Apple Snaps
  13. Allow the cookies cool completely. Optionally, transfer the cookie to a cooling rack to speed up the cooling process. - For the Nutmeg Ginger Apple Snaps
  14. Meanwhile, prepare the Candied Apple Slices (if using). - For the Candied Apple
  15. Optionally, place one (still hot) apple slice onto each cookie. Allow the apple slices to cool for 5 minutes, then press the rippled edges onto the cookie to adhere. Dust the finished cookies with a sprinkling of powdered sugar using a fine mesh sieve. - Optional: Candied Apple (see recipe below) - Optional: powdered sugar (for dusting) - For the Nutmeg Ginger Apple Snaps
  16. Serve and enjoy!
  17. For the Candied Apple Slices
  18. Slice the apples into ⅛ inch slices. - 2 pink lady apples
  19. Combine the sugar and water in a large saucepan, stir to combine. Heat the mixture over medium high heat. - 400 g granulated sugar - 200 g water or apple cider
  20. Once at a boil, add the apple slices and continue cooking the syrup until it reaches 300°F. Flip the apples occasionally to ensure even cooking and coating. - 20 g light corn syrup - 2 pink lady apples
  21. Use immediately.