There’s nothing I enjoy more than spending a bunch of time and using a ton of expensive ingredients, only to end up with a shameful embarrassment of a food. I have decided to post these failures more often, because if the internet can’t laugh at me, who will?
This past weekend, I was invited to a “cookie party” and decided to bake grain free gingerbread cookies. The recipe? Paleo Gingerbread Cookies by Bill Staley and Hayley Mason from The Food Lovers Kitchen. If you haven’t seen their cookbook, Make it Paleo, you should check it out, because it’s a great book full of amazing photography.
These are their gingerbread cookies:
My first mistake was probably using blackstrap molasses. The batter was very dark and sticky, and it was almost impossible to cut out shapes.
I had to keep it in the fridge for much longer than the recipe said, but the batter was still warming up too fast when I rolled it out, so I could only get 1 or 2 hilariously deformed shapes out of it before it turned into the mush pictured above.
My boyfriend had the brilliant idea of covering the rolled out batter with ice packs, and only uncovering small parts at a time to cut shapes. It worked very well, and I was able to get several disfigured men into the oven.
Then I burnt them.
I mean, seriously, what is this?
One of my friends pointed out that this is basically the botched Ecce Homo painting of gingerbread cookies. Although, it did taste like it probably would have tasted good if it weren’t burnt. (That’s right, I ate it.)
In summary, let’s compare:
I’m basically Martha Stewart you guys.