How To make Beth's Gingersnaps
2 1/4 c Flour
1 c Brown sugar; packed
3/4 c Shortening
1/4 c Molasses
1 Egg
1/2 ts Salt
1 ts Baking soda
1 ts Ginger
1 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
Sugar In a mixing bowl combine about 1/2 of the flour and the rest of the ingredients (except for the plain sugar). Beat with an electric mixer on medium to high speed until thoroughly blended. Beat in remaining flour. Shape dough into 1" balls. Roll in the white sugar. Place 2" apart on a ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until set and tops are cracked. Cool cookies on a wire rack. Makes about 48 cookies. This even works if you drop your molasses bottle on the flour, and you can't get more molasses so you mix a scant 1/4 cup of extra brown sugar and a little oil. We then added some extra spices. When you are desparate enough, you try anything. Jo Ferry -----
How To make Beth's Gingersnaps's Videos
Beth's Gingerbread Cookies
How To Make The Best Ginger Biscuits - The Brilliant Baking Show
In this Baking Bites episode, we show you how to make the best home made Ginger Biscuits.
The ingredients and recipe are in the notes below.
Email us and send in your question for the show to brilliantbakingshow@gmail.com
or contact us at
Twitter.com @brillbakingmag
Filmed, Directed & Edited by Damien Trent
a Doktored Films Production
Contact Doktored Films:
doktoredfilms@gmail.com
Twitter.com @damientrentfilm
Ginger Biscuits - Makes around 20 biscuits
175g self-raising flour
115g soft brown sugar
1 level tsp bicarbonate of soda
55g unsalted butter
1 heaped tsp ground ginger
1 rounded tsp golden syrup
1 medium egg (beaten)
Pre-heat oven to 180C/160C(Fan)/350F/Gas Mark 4.
Place the flour, bicarbonate of soda and ground ginger in a mixing bowl. Mix until combined.
Place the sugar, butter and golden syrup in a saucepan. Place on the hob and melt together.
Add the melted ingredients to the flour mix, add the beaten egg and combine together. Mix well. The mixture will be soft.
Take some mixture and roll it in your hand. You want the ball to be the size of a walnut. Place on a baking tray lined with greaseproof paper. Leave some space as the biscuits will spread during the bake.
Bake for 10 to 15 minutes.
Take out of the oven and cool on a wire rack.
GINGERSNAP COOKIES
This video is about GINGERSNAP COOKIES
How to Make an Easy Gingersnap Crust!
This easy gingersnap and walnut crumb crust will elevate all your pies to a whole new level!
Find the recipe here:
Gluten Free Ginger Snaps
Try this delicious recipe next time you are craving a gluten free treat!
1 cup coconut sugar
1 cup tapioca flour
1/2 cup potato flour
1/2 cup potato starch
1 1/2 teaspoon baking powder
1 teaspoon fresh ground ginger
1 teaspoon fresh ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon sea salt
1 tablespoon ground salba or Flax seeds
1 tablespoon coconut butter
3/4 cup preferred good quality oil
1/2 cup blackstrap molasses
Mix all the ingredients together, gradually, until you get a consistent
mixture. Using a large baking tray, place small portions of the dough, about
the size of a silver Dollar, and leave some space between them. You can
use a plastic bag with a small cut on one corner to squeeze the dough.
Set the oven to 375 degrees and bake the cookies for 15 minutes.
Serve with your favorite cold milk!
Gingerbread Cookies by Entertaining with Beth | Kin Community
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BETH'S GINGERBREAD COOKIE RECIPE
4 dozen cookies
Ingredients:
2 sticks of butter (240 g)
¾ cup of sugar (150 g)
¾ cup of molasses (180 ml) * (see substitute options below)
1 tsp vanilla (5 ml)
1 tsp baking soda (5 ml)
3 cups of flour (360 g)
1 tsp ground ginger (5 ml)
1 tbsp ground cinnamon (15 ml)
¼ tsp ground allspice (2.5 ml)
1/8 tsp ground cloves (1.75 ml)
pinch of salt
½ cup of currants (75 g)
Method:
Preheat oven to 350F (175c) degrees.
Combine all the dry ingredients and whisk together.
Beat together the butter, sugar until fluffy. Add molasses and vanilla. Beat until well combined. Slowly add the dry ingredients and beat just until combined.
Roll the dough into a large ball, cut in half, and flatten into 2 disks. Wrap well in plastic wrap and refrigerate for at least 2 hours, or overnight. Or if you really are in a rush, pop in the freezer for 20 minutes.
Roll out dough on a well-floured surface, to about 1/8 thick. Cut out shapes, and transfer to a parchment lined cookie sheet. Add currants for eyes, and button where needed.
Bake for 8-10 minutes until slightly puffed and set. If you like them chewy pull them out at 8 minutes, and leave longer if you prefer crispy.
Transfer to a cooling rack and allow to cool before packaging.
*MOLASSES REPLACEMENTS IDEAS:
Replace 3/4 cup of molasses with ONE of the following:
3/4 cup (180 ml) dark corn syrup, honey or maple syrup
OR
3/4 cup (150 g) firmly packed brown sugar
OR
1/2 cup (100 g) granulated sugar, plus 1/4 cup (60 ml) water
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