CHOCOLATE & GINGER REFRIGERATOR SQUARES RECIPE | BBC GOOD FOOD
This quick and easy fridge cakes make a great addition to a homemade gift hamper
Provided by Good Food team
Categories Dessert, Snack
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield Makes 32
Number Of Ingredients 5
Steps:
- Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
- Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.
Nutrition Facts : Calories 136 calories, FatContent 6.4 grams fat, SaturatedFatContent 3.8 grams saturated fat, CarbohydrateContent 18.5 grams carbohydrates, SugarContent 14.8 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.2 milligram of sodium
GINGER-MOLASSES COOKIES RECIPE - NYT COOKING
Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.
Provided by Alison Roman
Total Time 45 minutes
Yield About 2 dozen cookies
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
- In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
- Add dry ingredients all at once, and mix on low speed until just incorporated.
- Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
- Heat oven to 325 degrees.
- Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
Nutrition Facts : @context http//schema.org, Calories 249, UnsaturatedFatContent 4 grams, CarbohydrateContent 33 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 7 grams, SodiumContent 105 milligrams, SugarContent 19 grams, TransFatContent 0 grams
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