After sitting around crafting and playing scrabble for most of the day, I felt like getting up and doing something. So I suggested to my dear Adam that we make some cookies, since we're planning on making huge batches for Christmas. We picked out a few recipes that we're interested in making, and then chose one to test out tonight - the ginger wafer recipe.
When we first started mixing the ingredients, I put in a tablespoon of ground cloves instead of ground ginger. Oops.
Luckily, Adam caught my mistake, and we started over. Those cookies would have been a disaster.
As you can see, the cookies we made (in an adorable snowman shape) didn't turn out very wafer-y. We didn't roll the dough out thin enough to achieve the crispy texture we were hoping for.This may have been partially due to the fact that we don't own a rolling pin, so Adam and I rolled out the dough using a giant Barefoot wine bottle. It worked pretty well - although not well enough!
The cookies are very tasty, so the recipe is a success. There are just a few things we need to do differently next time. Like invest in a rolling pin.
Actually, the cloves dough probably would have tasted FINE, just different from ginger. Two two spices are in the same flavor family- can substitute to a large extent. Now, if you had added tumeric, that would be a different story. The 3 main flavor familys:
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Curry spice: "hot spicy" flavors like curry, tumeric, paprika, pepper, red pepper, cayenne, Generally go in curries, entrees, and in ethnic food. etc. Again, somewhat substitutable. Curry powder can 'punch up' a lot of things like butternut squash. Good with vegetables and meat
Green herbs: sage, oregano, basil, dill, chervil, thyme, rosemary, parsley and various mixes like 'provencal' or 'moroccan' which is a bit hotter and spicier. The backbone of French cooking and Italian cooking
Green 'seeds' like dill seed, coriander seed are kind of their own category and I hardly ever use them