DOUBLE GINGER COOKIES RECIPE | BBC GOOD FOOD
Provided by: Sara Buenfeld
Categories: Afternoon tea, Snack, Treat
Total time: 32 minutes
Prep time: 20 minutes
Cook time: 12 minutes
Yield: Makes 24
|350g plain flour|
|1 tbsp ground ginger|
|1 tsp bicarbonate of soda|
|175g light muscovado sugar|
|100g butter , chopped|
|8 pieces of stem ginger , chopped (not too finely), plus thin slices, to decorate (optional)|
|1 large egg|
|4 tbsp golden syrup|
|200g bar dark chocolate , chopped|
- Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.
- Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
- Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn’t touching the bottom of the bowl. Dip half of each cookie into the chocolate – you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.
Calories 180 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium
EASY BISCUIT RECIPE: STEM GINGER BISCUITS
Provided by: GOODHOUSEKEEPING.COM
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
|40 g golden caster sugar|
|75 g unsalted butter|
|2 1/2 tbsp. golden syrup|
|175 g plain flour|
|1/2 tsp. ground ginger|
|40 g stem ginger, finely chopped|
- Preheat oven to 170°C (150°C fan) mark 3. Set aside 1tbsp sugar. Heat the rest gently in a pan with butter and syrup.
- Stir together flour and ground ginger in a bowl. Take pan off heat, add stem ginger, then stir the syrup into the flour.
- Pinch off walnut-sized pieces of dough; arrange 2.5cm apart on non-stick baking sheets. Flatten slightly. Gently press a fork into each biscuit, then sprinkle over remaining sugar.
Calories 81 calories
STEM GINGER SHORTBREAD
Provided by: Linda Collister
Yield: Makes 20
Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer until creamy. Gradually beat in the sugar and continue to beat thoroughly until the mixture looks lighter in colour and fluffy.
Sift the flour with the rice flour (or ground rice or cornflour), ground ginger and salt into the bowl. Add the chopped ginger and work all the ingredients together with your hands until thoroughly combined. Form the dough into a log shape about 20cm long and wrap in clingfilm. Chill for 20 to 30 minutes or until firm.
Preheat the oven to 170°C/325°F/gas 3. Unwrap the log and slice across into 20 rounds using a large sharp knife. Arrange slightly apart on the prepared baking sheets (bake in batches if necessary).
Bake for about 20 minutes or until firm but not coloured. Remove from the oven and sprinkle with caster sugar, then leave on the baking sheets to cool and firm up for a couple of minutes. Transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within a week.
Speckled Chocolate Shortbread:
Make up the dough as in the main recipe above, adding ½ teaspoon vanilla extract to the butter before beating in the sugar and omitting the ground ginger and the chopped glacé ginger.
After slicing the dough into rounds, set them slightly apart on baking sheets lined with non-stick baking paper. Grate 50g well-chilled dark chocolate (70 per cent cocoa solids) and carefully sprinkle over the tops of the shortbread rounds. Bake as in the main recipe, omitting the caster sugar sprinkling.
Make up the dough as in the main recipe above, omitting the ground ginger and chopped glacé ginger. Roughly chop 50g shelled unsalted pistachios and work into the dough with the flour mixture. Shape and bake as in the main recipe.
A great recipe for kids, use a variety of cutters to entertain them and try hearts for Valentine’s Day!
TRIPLE THE GINGER COOKIES RECIPE | ALLRECIPES
Provided by: Laria Tabul
Categories: Spice Cookies
Total time: 2 hours 30 minutes
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 3 dozen
|¾ cup butter|
|1 cup packed brown sugar|
|¼ cup molasses|
|2 ¼ cups all-purpose flour|
|2 teaspoons ground ginger|
|2 teaspoons baking soda|
|½ teaspoon salt|
|1 ½ tablespoons minced fresh ginger root|
|½ cup chopped crystallized ginger|
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Calories 197.8 calories, CarbohydrateContent 29.7 g, CholesterolContent 30.7 mg, FatContent 8.1 g, FiberContent 0.5 g, ProteinContent 2.1 g, SaturatedFatContent 5 g, SodiumContent 269.8 mg, SugarContent 15.4 g