By now you guys all know I’m in a not-so-secret love affair with maple syrup. We New Englander’s just love ourselves some maple syrup. And what’s not to love? It comes from freaking trees people. Oh and it tastes amaze-balls. Obviously.
Even though I live in Seattle, I’m lucky enough to find myself surrounded with gallons of real New England maple syrup. My mom is responsible for keeping me well stocked at all times (thanks Mom!). I have so much that I actually keep some bottles in the trunk of my car. You know, in case of an emergency or something. I’m sure my car could totally run on maple syrup instead of gas. Right? Let’s go with that.
Anytime I spy a recipe with maple syrup, I’m all over it. Like these cookies. They are similar to ginger snaps, except all the molasses has been replaced with maple syrup. Happy dance. You end up with a slightly milder tasting cookie and they don’t bake us as dark as a traditional ginger snap. But that’s something I really like about them, because sometimes I find molasses can be very overpowering. These Maple Ginger Snaps are a bit more delicate, but still deliver a good punch of ginger flavor. They have a chewy, soft center and an outside that provides the perfect amount of resistance when you bite into it.
If you are going to be serious about using maple syrup in your kitchen, then go out and find yourself the real stuff (not maple flavored syrup, which is basically just corn syrup). Once you taste real maple syrup, you won’t go back to the fake stuff. And try to find Grade B if you can. The flavor is much more intense, making it perfect for cooking.
Oh and mom, please send more syrup…
Recipe slightly adapted from butter me up, Brooklyn!
A great step by step tutorial on making brown butter can be found here.