Chocolate ginger cakelings: experimental

[redbird]

This is an experiment based loosely on papersky's apple cakeling recipe, but all errors are my very own.

2 ounces butter (1/2 stick), melted
2 ounces sugar
1/4 teaspoon vanilla
1/2 teaspoon powdered ginger
1 ounce Baker's chocolate, melted
1 large egg
2 ounces flour, sifted

Preheat oven to 400°F (sorry, I don't know the Centigrade or gas mark equivalents). Put paper muffin/cakeling cups into muffin tins.

Whisk sugar into butter. (This produces a thick, pale yellow substance). Next, whisk in vanilla, ginger, and chocolate.

Whisk in egg.

Fold flour into the liquid mixture.

Pour the resulting mixture into paper muffin cups, filling about 1/3 full. (I got eight cakelings). Dust top with cinnamon sugar.

Bake 15 minutes.

Evaluation:

It's a decent start. A little too sugary. A bit more flour, or less sugar, might help. More ginger is definitely needed: try a full teaspoon next time. Also, the cinnamon sugar might as well be omitted, since I can't taste the cinnamon.

Comments

[wild-irises.livejournal.com]

My 2 cents: Don't eliminate the cinnamon sugar, put real cinnamon in with the ginger and flour.

FYI, I am a complete convert to Ceylon cinnamon for most things. I know it's the cinnamon most commonly used in Europe, but I'm not sure about Britain.