Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Big Soft Ginger Cookies May 16, 2012

These are just what it say’s, big, soft, ginger, cookies.

 

Ingredients

 

280 g plain flour

4 g ground ginger

5 g bicarbonate of soda

2 g ground cinnamon

1 g ground cloves

2 g salt

165 g butter, softened

200 g granulated sugar

1 egg

15 ml water

60 ml molasses/treacle

25 g granulated sugar

 

Method

Preheat oven to 350 F /175 C/gas mark 4. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the water and molasses/treacle. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly with a fork.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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Honey and Chocolate Biscuits April 29, 2012

Try different types of honey to vary the flavour of the biscuits.

 

Ingredients

 

60g/2 1/2 oz caster sugar

15g/1/2 oz butter

125g/4oz honey

1 egg, beaten

pinch of salt

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

225g/8oz plain flour, sifted

1/2 tsp baking powder

75g/3 oz milk chocolate

 

Method

 

Preheat the oven to 220C/425F/gas mark 7, 10 minutes before baking.

Line 2 baking sheets with baking parchment.

Heat the sugar and honey together in a small saucepan until everything has melted and the mixture is smooth.

Remove from the heat and stir until slightly cooled, then add the beaten egg with the salt and beat well.

Stir in the ginger, cinnamon, cloves and the flour with the baking powder and mix well until a dough is formed.

Wrap in clingfilm and chill in the fridge for 45 minutes.

Place the chilled dough on a floured surface, roll out to about 5 mm/1/4 ins thickness and cut out small shapes.

Place onto the prepared baking sheets and bake for 8 – 10 minutes. Remove from the oven and leave to cool slightly, before moving onto a cooling rack.

Melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt the chocolate in the microwave, carefully, until smooth.

Either spread the melted chocolate over the biscuits or dip them in it, leave on baking parchment until completely set.

 

Gingerbread December 18, 2011

 

If wrapped in cling film then in foil this freezes well.

 

Ingredients

 

450g/1 lb plain flour

3 tsp baking powder

1 tsp bicarbonate of soda

3 tsp ground ginger

175g/6 oz butter or margarine

175g/6 0z soft brown sugar

175g/6 0z black treacle

175g/6 oz golden syrup

1 egg, beaten

300ml/10 fl oz milk

 

Method

 

Line a 2 lb loaf tin or 23 cm/9 inch square cake tin, with parchment paper.

Preheat oven to 160C/325F/gas mark 3

Sift the flour, baking powder, bicarbonate of soda and ground ginger into a large mixing bowl.

Place theĀ  butter, sugar, treacle and syrup in a medium saucepan and heat over a low heat until the butter has melted and the sugar dissolved. Allow to cool a little.

Mix the beaten egg with the milk and add to the cooled syrup mixture.

Add all the liquid ingredients to the flour mixture and beat well using a wooden spoon until the mixture is smooth and glossy.

Pour the mixture into the prepared tin and bake in the centre of the oven for 1 1/2 hours until well risen and just firm to touch. This gives a lovely sticky gingerbread, but if you like a firmer cake bake for a further 15 minutes.

Remove from the oven and allow the cake to cool in the tin. When cool, remove the cake from the tin with the lining paper. Wrap with foil and place in an airtight tin for up to a week to allow the flavours to mature.

 

 
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