Salted Ginger Crisps Recipes

Steps:

• Beat butter, shortening, eggs and vanilla until fluffy.
• Mix flour, soda and salt in a separate bowl.
• Slowly add flour mixture to butter mixture.
• Mix until well blended.
• Stir in peanuts.
• Drop by rounded teaspoons on greased cookie sheet.
• Flatten with bottom of greased glass dipped in sugar.
• Bake 350 degrees for 10 minutes.

Steps:

• Preheat oven to 350°F Sift together flour, ground ginger, baking soda and salt. Set aside.
• Beat butter and sugar toether with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated ginger and crystallized ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with molasses. beat until well-done. Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2-inches apart on parchment-lined baking sheets.
• Bake until cookies are flattened and edges are dark golden brown 12-14 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.

Steps:

• Do not preheat oven yet, dough must chill before baking.
• Melt butter and mix in sugar.
• Let mixture cool.
• Add egg (s).
• Add soda, molasses, salt and ginger.
• Stir thoroughly.
• Add flour and mix inches.
• Chill the dough for at least 1 hour (overnight is even better).
• Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
• Roll dough into walnut-sized balls,.
• Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
• Place cookie balls on greased cookie sheets, 12 to a standard sheet.
• Flatten them with a spatula.
• Bake at 375 degrees for 10-12 minutes or until nicely browned.
• Cool on cookie sheets for no more than 1 minute.
• Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.

Steps:

• Preheat oven 160C (180C fan forced) and line a baking tray with paper.
• Melt butter and golden syrup in a large saucepan, remove from heat, stir in sugar.
• Add egg and beat well.
• Sift flour, baking powder, salt, ginger and spice into saucepan until well combined.
• Roll tablespoons of mixture into balls then roll in sugar.
• Place on the tray and flatten gently with a fork.
• Bake for 12 minutes or until golden.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice and cloves, set aside.
• With an electric mixer, cream together 3/4 cup butter and brown sugar until fluffy. Add molasses and ginger, mix. Add egg, beat until blended. On low speed slowly add flour and spice mixture, beating until blended. Divide dough in half, shape each half into a flat round.
• Line baking sheets with parchment paper. On lightly floured surface roll dough into 1/4 inch thickness and cut into desired shapes and place on prepared baking sheets. Sprinkle cutouts with salt, press lightly to adhere salt.
• Bake 10 - 12 minutes or until slightly darker in color. Remove to a cooling rack, cool completely, cookies will crisp as they cool. Store in an airtight container at room temperature for up to 1 week.