FESTIVE GINGER BISCUITS
Bake these ginger biscuits to decorate our Christmas tree traybake, or make pinholes in them to decorate a real Christmas tree. Of course, you could just enjoy them with a cuppa
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes about 100 small biscuits
Number Of Ingredients 9
Steps:
- Warm the butter, sugar and syrup in a pan until the butter melts. Bubble for 2 mins to dissolve the sugar, stirring frequently to prevent it burning. Sieve the flour, bicarb and spices into a bowl, add the sugar and butter mix, and beat with a wooden spoon. Crack in the egg, and beat again until you get a soft dough. Wrap and chill for 1½-2 hrs, or until it firms up.
- Heat the oven to 200C/180C fan/gas 6. Line a large baking sheet with parchment. Roll out the cooled dough on a lightly floured work surface to about 5mm thick and stamp out holly and star shapes (using 5cm cutters), rerolling any off-cuts. Bake in four batches for 6-7 mins, then leave to cool on the trays. If you don't want to make them all now, freeze or chill up to three-quarters of the dough for another time. Dust with gold shimmer and gold leaf, if you like, and use to decorate our white forest Christmas tree traybake. Will keep for three weeks in an airtight container.
Nutrition Facts : Calories 31 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.05 milligram of sodium
GINGER MOLASSES COOKIES
These molasses cookies are yummy and adorable. Soft and chewy, they're the perfect cookie for Christmas. They taste like gingerbread but not as strongly spiced. The white chocolate dip complements the ginger and spices perfectly. Sprinkles make this cookie very festive. Super easy to make, these would be great if you're going to...
Provided by Elizabeth Lancaster
Categories Other Desserts
Time 40m
Number Of Ingredients 14
Steps:
- 1. Pre-heat oven to 350 F.
- 2. In a large mixing bowl, combine brown sugar, eggs, and molasses; mix well.
- 3. Add shortening, baking soda, ginger, cinnamon, and cloves. mix well.
- 4. Add flour 1 cup at a time mixing well.
- 5. Make 1 inch balls. Roll in sugar.
- 6. Place on an ungreased cookies sheet. Flatten cookies slightly.
- 7. Bake for 8-10 min (I did 9 min ). Cookies WILL crack. Cool on rack.
- 8. Melt almond bark according to package directions (I use the oven method). Place almond bark on an ungreased pan. Bake for 10 mins at 160* (or the lowest setting on your oven).
- 9. Using a spoon to help cover each cookie halfway. Place on waxed paper. Add sprinkles and allow to dry completely.
- 10. These are super cute and festive! These will be at my Christmas parties till the end of my days. These are so classy looking and taste as good as they look. I hope you get a chance to try them for yourself. Merry Christmas and enjoy!
GINGER BISCUITS
Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
- Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
- Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
BLUEBERRY-GINGER SLAB BISCUITS
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Provided by Tara O'Brady
Categories Biscuit Butter Ginger Oat Lemon Egg Sour Cream Buttermilk Vanilla Blueberry Lemon Juice Breakfast Christmas Brunch Bake Vegetarian
Yield Makes 12
Number Of Ingredients 17
Steps:
- Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk baking powder, salt, ground ginger, 4½ cups (563 g) all-purpose flour, ½ cup (45 g) oats, and ¼ cup (50 g) sugar in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Add lemon zest and toss again. Freeze 10 minutes.
- Whisk egg, sour cream, buttermilk, and vanilla in a medium bowl to combine. Add all but 1 Tbsp. egg mixture to flour mixture and mix with a fork just until combined. Set remaining egg mixture aside for brushing over biscuits. Knead mixture in bowl with your hands until it roughly comes together.
- Turn out dough onto a lightly floured surface and gently pat together. Dusting with flour as needed, gently roll out to a 16x12" rectangle.
- Stir jam and lemon juice together in a small bowl. Spread over half of dough, staying just shy of edges. Scatter berries and candied ginger over. Fold side of dough without toppings up and over filling and gently press to seal. Using a bench scraper or a knife, cut biscuits into 12 portions. Arrange portions as they were cut in prepared pan. Brush with reserved egg mixture and sprinkle top with remaining 2 Tbsp. oats and 4 tsp. sugar.
- Bake biscuits until puffed and golden, 30-35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.
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