I do remember an orange box full of gingersnap cookies. They were stacked side-by-side on a plastic tray that had a unique crackle to it like only plastic tray's can have. The snap of the cookie between my teeth reveberated through my head and the ginger bit back like novel spices have a tendency to do. That is my memory of the gingersnap:
An orange box. A plastic tray. A cookie with a kick.
My prerequisite for baking gingersnaps is threefold. And by this I mean, three types of ginger. Powdered, fresh grated, and crystallized. If you have three types of ginger you can't help but make a potent cookie.
What is the deal with lots of bold spice in cookies? Why do I, and possibly you, find that the hands are constantly in the cookie jar when the cookies fight back?
Psychologist Paul Rozin from the University of Pennsylvania writes that the human's love of spicy foods including ginger as well as chili, coffee, beer, and tobacco is a case of culture overriding a biological predisposition. We are not born liking spicy food, yet many of us develop an addiction to it. The exact mechanism of this change is unknown. It could be social pressure, a certain type of endorphin secretion, or even a desire for "benign masochism".
Some endurance coaches suggest that athletes who are slightly overtrained may experience an increased desire for spicy food, among other things. Perhaps it's the endorphins at work. Or is it just the case that most athletes are addicted to a daily dose of "benign masochism". Two strikes. Add a dose of social pressure (my competitors are probably training today) and you have a simple explanation for our culture's desire for spicy foods.
Or maybe it is simply a positive memory built around an orange box, a plastic tray, and a spicy cookie.
A day of rest could help if you only find crumbs a day after making this recipe. It not for the recovery from your workout than for the recovery from the bloat you will feel after consuming so much sugar and flour in short order.
- Flour, baking powder and spices
- Crystallized ginger, minced
- Fresh ginger, grated
- Brown sugar
- Butter, softened (I used olive oil, coconut oil, butter, and some soy something or other).