It's no secret I don't bake. But if there's one thing that made me tempted was these mushroom cookie cutters I ordered from the internet. I mean, how cool. It's the little things that bring you joy, right?
Of course, I wanted mine chai spiced. Sadly I had no mushroom powder to put in them which would have been cool, but next time :P
I employed my daughter in law Ella, who's much better at baking than me, to give me some confidence and a few tips.
We used this recipe by The Kitchen Paper as a starting point. Afer a bit of research, we thought we needed a cookied that wouldn't rise - ie. no baking powder - so that the top wouldn't crack due to a rising. We wanted a hard cookie rather than a gingerbread.
However, we made some changes as we went:
- we used vegan marjarine, not butter
- we used treacle as that's what we had
- we doubled the spices - ginger, cardomon, cloves, nutmeg
- we kneaded the dough and added more flour as initially it was a bit sticky
We were very pleased with how the imprint worked - the dough didn't stick in the pattern, and it was super easy to do.
They definitely were mushroom snaps - more like ginger snaps than gingerbread, and perfect for dipping in tea! Delicious.
With Love,
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