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
GINGER BISCUIT ROLL
I love this recipe as it can be made with any biscuit (cookie) you like. The stronger flavoured ones are best but will work with any. I love the ginger taste in this. We have a biscuit (cookie) that is quite hard and spicy called Ginger Nut, that is what I used here but you can use a chocolate flavoured one too which is called a...
Provided by Jaded spoon
Categories Other Snacks
Number Of Ingredients 5
Steps:
- 1. With no cooking involved the kids can do this all by them selves. Spread a decent dollup of cream between the biscuits and sandwich together to form a log
- 2. Work fast, when you have a log long enough for your needs wrap in plastic wrap tightly and refidgerate for a few hours... over night is better.
- 3. Once the cream is absorbed and the log should be firm. Spread more cream around the log and decorate just before serving with fruit, chocolate, glace ginger... what ever you like.
- 4. Slice on the diagnal and it gives a nice visual slant in the slice... Very rich but oh so moreish!!!
CRISPY GINGER BISCUITS
Great for tea parties. Crisp without being crumbly. Uses crystallized rather than fresh or preserved ginger.
Provided by ElaineDale
Categories Desserts Cookies International Cookie Recipes Australian Cookies
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
- Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 172.5 mg, Sugar 11.1 g
ULTIMATE EASY GINGERBREAD
Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children
Provided by Liberty Mendez
Time 35m
Number Of Ingredients 8
Steps:
- Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
- Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
- Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
- Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
- Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.
Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
GINGER BISCUITS
My English cousin in Yorkshire sent me this old-fashioned recipe for buttery ginger cookies (or "biscuits" if you're British). You'll love the taste!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine baking mix or flour, sugar, ginger, soda and salt. Using hands, rub egg into mixture. , In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead. Roll heaping teaspoonfuls into small balls. Place 2 in. apart on greased baking sheets. , Bake at 325° for 12-15 minutes. Cookies will flatten and "crackle" when done.
Nutrition Facts : Calories 140 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 327mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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