3/4 c Shortening 1 c Sugar 1/4 c Molasses 1 Egg 2 c Flour 1/4 ts Salt 2 ts Soda 1 ts Cinnamon 1 ts Ginger 1 ts Cloves Cream shortening, sugar and egg. Add molasses and beat well. Add sifted dry ingredients gradually. Mix well. Roll in small balls. Roll balls in white granulated sugar and place about 2 inches apart on a baking sheet. Bake at 350 degrees for 10 to 12 minutes. Randy Rigg
How To make Gingersnaps's Videos
How to bake a sublime Ginger Biscuit | Paul Hollywood's Easy Bakes
This week Paul is Baking Ginger Biscuits. Crisp and crunchy with a hint of warming spice, you can’t beat a ginger biscuit. A perfect biscuit for dunking into a cuppa!
Makes 18 225g plain flour 2 tsp ground ginger ½ tsp bicarbonate of soda 100g golden caster sugar 100g butter, softened 100g golden syrup
Mix the flour and sugar together. Add the butter and rub it until it resembles breadcrumbs. Add the syrup, ginger and bi carb. Using a hand-held electric whisk or wooden spoon mix to form a smooth dough. Wrap the dough in cling film or baking paper and chill for 30 minutes to firm up. Heat your oven to 190°C/Fan 170°C/Gas 5. Line two baking trays with baking paper. Break off small pieces of dough, each about 30g, and roll into balls. Place on the prepared baking sheets, allowing enough room for the biscuits to spread. Bake for 10–12 minutes until they are golden with a cracked surface. Leave the biscuits to cool on the tray for a few minutes until firm, then transfer to a wire rack to cool completely.
#PaulHollywood #EasyBakes #GingerBiscuits
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Binging with Babish: Nutmeg Ginger Apple Snaps from Fantastic Mr. Fox
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How to Make the Best Ever Ginger Molasses Cookies (Better Than Starbucks!)
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BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
Ingredients * 1 1/4 cup unsalted butter at room temperature * 2 cups white sugar * 2 eggs * 1/2 cup molasses * 4 cups all purpose flour * 1/2 tsp salt * 4 tsp baking soda * 2 tsp ground cinnamon * 1 tsp grated fresh ginger or powdered ginger * 1/2 tsp ground cloves * 1/3 cup white sugar for rolling
Instructions * Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish). * Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times. * Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition. * Beat in the molasses and scrape down the bowl to ensure everything is evenly combined. * In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture. * Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated. * Cover the dough with plastic wrap and chill in the fridge for one hour. * After one hour has passed, preheat your oven to 350 degrees Fahrenheit. * Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies. * Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit. * When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
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Old Fashioned Ginger Snaps
Old Fashioned Ginger Snaps
I love these Old Fashioned Ginger Snaps with their sparkling sugary exterior, crisp edge and slightly chewy center! Everyone LOVES these cookies!
The next time you have stale cookies, use them to make a base for vegan cheesecake! #zerowaste #cheesecake #vegancheesecake #foodwaste #scrappycooking
Homemade Gingersnap Cookies Recipe (aka Gingersnaps) - And the Trick to Making Them Extra Crispy!
Just like the name says, Gingersnap Cookies are rich with ginger and spice flavor and should be crispy enough to “snap” when they break. Sweetened with brown sugar and aromatic with warm spices, these satisfyingly crunchy Gingersnaps are a festive addition to a holiday cookie tray.
After you pull these cookies out of the oven there's an easy trick that makes them super crispy - just press them flat with a glass and let them cool!