How To make Ginger Creams
4 1/4 cups Pillsbury's Best All Purpose Flour
sifted
2 teaspoons soda
2 teaspoons French's Ginger
1 teaspoon French's Nutmeg
1 teaspoon French's Cloves :
* see note
1 teaspoon French's Cinnamon
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg
1 cup molasses
2/3 cup hot water
Creamy Vanilla or Orange Frosting
BAKE at 350 degrees for 9 to 12 minutes. MAKES 6 dozen cookies. Sift together dry ingredients. Cream butter. Gradually add sugar, creaming well. Blend in unbeaten egg; beat well. Add the dry ingredients alternately with 1 cup molasses and 2/3 cup hot water. Blend thoroughly after each addition. Chill dough 30 to 60 minutes. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake in moderate oven (350 degrees) 9 to 12 minutes. Cool 1 minutes. Remove from sheet. Frost with Creamy Vanilla or Orange Frosting. *For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.
How To make Ginger Creams's Videos
Homemade Cookies For $1! Easy Ginger Cream Cookies!
Homemade Cookies For $1! Easy Ginger Cream Cookies!
In today’s show, I’ll be showing you how to make an easy homemade cookies recipe for just $1.00! These ginger cream cookies have been a part of our family for more than 40 years and they are super DELICIOUS! This is one of my favorite easy homemade cookies recipes! Come join us! Buy our books here: 25% Off Coupon Code PRESDAY
Ginger Creams Cookie Recipe
The Buttercream Frosting Recipe is on this post:
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Gipsy Creams | traybakes & more
How to make the classic sandwich biscuit, Gipsy Creams. A simple, sweet, oat biscuit, sandwiched together with vanilla buttercream (or a flavored buttercream, if you prefer!)
Full description here -
Ingredients
2 oz/55g butter, softened
2 oz/55g lard or vegetable shortening
3 oz/85g sugar
1 tbsp boiling water
¼ tsp vanilla extract
1 tbsp golden syrup
4 oz/110g plain flour (all-purpose flour)
2 oz/55g porridge oats
½ tsp baking soda/bicarbonate of soda
½ tsp baking powder
#baking #gipsycreams #gypsycreams #traybakesandmore #northerireland #nifood
Caramel Gingerbread Christmas Cupcake Recipe! | Cupcake Jemma
This Christmas cupcake has EVERYTHING to get you in the festive mood. A lightly spiced syrup sponge filled with Christmas spice caramel, decorated with boozy brandy buttercream and all topped off that BEST EVER gingerbread recipe that we gave you a couple of weeks ago (link below). You are sure to wow all your friends and family this Christmas with this delicious and really simple recipe. Don't forget to tag us on Instagram using #cupcakejemma we LOVE seeing your photos. For more Christmas and baking fun make sure to follow the gang @cupcakejemma @nikkicoyne @sallydells @danepemberton
For the caramel:
250ml double/heavy cream
250g caster sugar
125ml water
1 Heaped tsp cinnamon
Good pinch of ginger and mixed spice
1/2 tsp vanilla extract
Good pinch of salt
For the sponge:
110g unsalted butter
110g brown sugar
220g golden syrup (or corn syrup)
150ml milk
1 large egg
220g self raising flour
Heaped teaspoon of both ginger and cinnamon
Good pinch of nutmeg, cloves and salt
For the buttercream:
125g soft unsalted butter
330g icing sugar
Zest of 1 orange
2-4 tbsp brandy (or orange juice)
THAT gingerbread recipe:
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Romany Creams Recipe | How to bake Romany Creams | Easy Romany Creams Recipe | Romany Creams
Hey Besties,
Here's a quick Romany Creams biscuits recipe, I hope that you enjoy it. Subscribe and Comment and I'll be posting more videos for you guys.
Treat Yourself - Ginger Cream Cookies by Hastings Landing in Drayton, ND
Check out the third video in our series of Hastings Landing making their delicious Ginger Cream Cookies – made with CRYSTAL SUGAR of course. Hastings Landing is located in downtown Drayton, ND.
Romany Creams Biscuits Recipe| Tasty Chocolate and Coconut Biscuits Recipe
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Hi Fam,
Today's Tasty & Simple recipe is the best Romany Creams biscuits recipe. Try it out!
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This recipe makes approximately 33 sandwiched biscuits (66 individual biscuits)
Ingredients
350g butter
2 tablespoons cooking oil
1 cup sugar
2 tablespoons icing sugar
1 egg
1/2 cup cocoa powder
2 cups flour
1 1/2 cup desiccated coconut
1 teaspoon baking powder
180g Melted chocolate/ Any chocolate spread of your choice.
Enjoy