BIG SOFT GINGER COOKIES RECIPE: HOW TO MAKE IT
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 98mg sodium, CarbohydrateContent 16g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
DOUBLE GINGER COOKIES RECIPE | BBC GOOD FOOD
If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield Makes 24
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : 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
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Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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- Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
- Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
- Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
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- Lower the heat slightly, add the curry leaves and dried chillies and continue to cook until the leaves are crisp and translucent. Stir in the ginger and garlic and fry for 1 minute.
- Add the sliced onion along with ½ teaspoon of sea salt, lower the heat and cook for 5 to 7 minutes, or until the onion is soft.
- Stir in the tomato purée, garam masala and coconut milk. Bring it to a simmer, return the aubergine to the pan and cook for 10 minutes, or until it’s soft but still firm to the bite.
- Finely slice the red onion, pick and chop the coriander leaves, then combine in a small serving dish. Divide the curry between bowls and serve with the red onion salad and poppadoms, if you like.
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Category Lunch, Soup
Cuisine British
Calories 133 calories per serving
- Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.
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Total Time 1 hours
Category Afternoon tea, Dessert, Treat
Calories 298 calories per serving
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