How To make 1993 1st Place: Ginger Cookies
1 c Granulated sugar
1/2 c Dark corn syrup
1/2 c Water
1 tb Ground ginger
2 ts Cinnamon
2 ts Ground cloves
1 c Unsalted butter or margarine
4 c All-purpose flour
1 1/2 ts Baking soda
Liquid food coloring, If desired
time: 7 minutes 1. Put sugar, syrup, water, ginger, cinnamon and cloves into a large
saucepan. Cook and stir over medium heat until mixture boils and sugar dissolves. Remove from heat. Add butter. Stir until butter is melted and mixture is no longer very hot. 2. Mix flour and baking soda. Gradually add flour mixture to butter
mixture and stir to blend thoroughly. Dough will have a soft texture. Place dough in an airtight container and refrigerate overnight or at least 12 hours or as long as 1 week. 3. Heat oven to 375 degrees. Remove about one-sixth of the dough and
knead it until it is slightly softened. Roll dough directly onto ungreased cookie sheets until it is about 1/4-inch thick. Use a cookie cutter to stamp shapes in dough, allowing a 1-inch margin between each cookie. Remove excess dough by lifting it and peeling it away. Scraps of dough can be kneaded together and re-rolled. 4. Bake until golden brown, about 7 minutes. Allow cookies to cool
slightly and become crisp before removing them from the cookie sheet. Cool thoroughly on wire racks. If desired, you may "paint" the cooled cookies using a clean, small paintbrush and food coloring that has been watered down slightly. Store cookies in airtight containers. Note: After the 12-hour resting period, this cookie dough can be hand-molded like clay
rolled, pinched, poked and pressed:
and it will keep its shape, expanding slightly while baking. Thin cookies will become brown and bake quickly, large and thick shapes will require longer baking. Can be cut into any shape desired but make the cookies uniformly thick. The microwave oven can be used to cook the sugar mixture in step 1. Judith Taylor, Highland Park from the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest December 2, 1993 -----
How To make 1993 1st Place: Ginger Cookies's Videos
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We made ginger cookies! Based on the recipe below with the addition of too much cinnamon and some mixed spice, to give a Christmas in August feel.
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Chewy & crunchy ginger biscuits
Ingredients:
Ginger Biscuit Recipe
45 g Golden Syrup
58g Salted Butter
1/2 Egg (2tbsp)
100 g Caster Sugar
175 g Self Raising Flour
1 tbsp Ground Ginger
1/2 tsp Bicarbonate of Soda
2tsp corn flour (optional)
Bake for 10 mins at 170C
Instructions:
1. Combine golden syrup, salted butter, and caster sugar in a bowl. Microwave for 30 seconds and mix well until combined.
2. Beat an egg and measure 2 tablespoons (half an egg) to add to the mixture.
3. Add the dry ingredients: self-raising flour, ground ginger, bicarbonate of soda, and cornflour (optional).
4. Mix the dough thoroughly, then divide it into small circles according to your preference.
5. Gently press the cakes down slightly.
6. Bake your biscuits for about 10 minutes in a preheated oven at 170°C/338°F. The longer you bake, the firmer your biscuits will be.
Enjoy your biscuits! Have a wonderful holiday!
Pepparkakor - Swedish ginger thins
Pepparkakor are delicious sweet, crisp and spiced Swedish gingerbread cookies, sometimes called ginger thins. They're easy to make, though you can take a little more time decorating them with icing, if you like. They're delicious any time, but are especially popular as a Christmas cookie. Once you take a bite, you'll soon see why.
Get the full recipe and additional information:
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