* 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
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
250 grams of butter ( room temperature ) 1 cup of caster sugar 4 tablespoons of icing sugar 3 tablespoons of oil 1 egg 1 teaspoon of vanilla essence 2 cups of cake flour 1 tsp baking powder 5 tablespoons of cocoa powder 1 cup of medium dessicated coconut .
250 grams chocolate, melted in a bowl in a microwave for 2 minutes.
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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Ginger creams laced with golden syrup & rolled in crunchy demerara sugar, need I say more? Page 182!
Cooking with Claus: Ginger Creams - Day 18
These Ginger Cream cookies have enough wonderful spice to leave your kitchen smelling Christmassy for days after you bake them. You choose the amount of anise extract to put in your frosting for just the right kick to these soft, wonderful cookies.
To get the full recipe please visit crafterscountdown.com While our website is down we will post the recipes on our Crafter's Countdown Facebook page. We are sorry for the inconvenience.
A huge THANK YOU to Blair Chenoweth for writing and arranging the Mrs. Claus Song.
Ginger Biscuits Thins / Easy and Quick to Make Ginger Biscuits Recipe
Ginger Biscuits Thins / Easy and Quick to Make Ginger Biscuits Recipe
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INGREDIENTS:
100g plain flour or all purpose flour 1/2 level teaspoon baking soda 1 1/2 level teaspoon ground ginger 1/2 level ground mixed spice 100g golden syrup 50g unsalted butter 25g demerara sugar