SPICED GINGER COOKIES RECIPES

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BIG SOFT GINGER COOKIES RECIPE: HOW TO MAKE IT



Big Soft Ginger Cookies Recipe: How to Make It image

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

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

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.

SPICED AUBERGINE & COCONUT CURRY | VEGETABLE RECIPES | JAM…



Spiced aubergine & coconut curry | Vegetable recipes | Jam… image

Total Time 35 minutes

Yield 4

Number Of Ingredients 14

3 tablespoons groundnut oil
6 Asian round aubergines
3cm piece of ginger
3 cloves of garlic
1 white onion
2 teaspoons cumin seeds
1 tablespoon black mustard seeds
12 fresh curry leaves
2 dried red chillies
1 tablespoon tomato purée
2 teaspoons garam masala
1 x 400 g tin of coconut milk
1 red onion
½ a bunch of fresh coriander (15g)

Steps:

    1. Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
    2. Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
    3. Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
    4. Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
    5. 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.
    6. 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.
    7. 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.
    8. 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.

Nutrition Facts : Calories 305 calories, FatContent 26.9 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 14.7 g carbohydrate, SugarContent 9.3 g sugar, SodiumContent 0.6 g salt, FiberContent 3.7 g fibre

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