Reviews & Comments

I think this recipe needs to be reworked. I used the pouch gingerbread cookie mix and added just the ingredients in the recipe, not the ones on the cookie package. (There is also a box gingerbread cake mix, maybe that is what is going wrong here, some use the cake, some use the cookie pouch.) I mixed it like pie crust, but it was still so dry and would not hold together, so I added more water, another 1/4 cup. That did the trick. I formed the dough into one long log, like the slice and bake cookies. I sprayed the cookie sheet and baked for 30 minutes, cooled for 10 and then cut them. The log did spread out with baking. When I cut them they did flatten out a little bit more, but still kept the shape of a typical biscotti. Baked again on their sides following the recipe. They did look like the picture. They are great dunked in coffee, which softens them. The flavor is good. I did have some issues with the ends breaking off when I sliced them before I coated them with the white chocolate. But all in all they did turn out looking like the picture.

The recipe said to follow the directions on the box for gingersnaps. That calls for 2 TB flour instead of 1/4 cup, and melted butter instead of softened. I am going to try it again that way. Maybe the mix changed at some point after the recipe was created. Following the recipe and I ended up w/ too flat, too crispy, too browned filler for my trash can.

@golfdiva Just use the mix and the other things from this recipe. That is a recipe convention... so whatever recipe you see using a box or whatever. It is just that not the things to be added unless otherwise stated. Like golf... you always ask before you play through. Recipes always list all the ingredients you need.

Enter your review here...Can someone tell me if the 1/4 c flour, 2T butter and 1/4 c water is in addition to the butter, water and egg needed to make the regular gingersnaps?