How To make Jumbo Gingersnaps
Sugar 2 1/4 c All-purpose flour
3/4 c Salad oil
1/4 c Dark molasses
1/4 c Maple syrup
(or maple-flavored syrup 2 ts Baking soda
1 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Ground cardamom
1/4 ts Salt
1 lg Egg
Recipe by: Good Housekeeping 11/94 Into large bowl, measure 1/2 cup sugar and remaining ingredients. With mixer at low speed, beat ingredients wuntil well blended, occasionally scraping bowl with rubber spatula. Preheat oven to 350 degrees. Place 2 tablespoons sugar on waxed paper. Shape 1/4 cup dough into a ball; roll in sugar to coat evenly. Repeat with remaining dough to make 10 balls in all. Place balls, 3 inches apart, on ungreased cookie sheets. (Dough is very soft; balls will flatten slightly.) Bake cookies 15 minutes. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container. Makes 10 cookies. These are 4" round cookies with crackly, sugared tops, reprised from Good Housekeepings December 1981 issue. -----
How To make Jumbo Gingersnaps's Videos
Molasses Cookies
You'll love these soft homemade chewy molasses cookies! They're easy to make, richly-spiced, and a favorite for holiday cookie platters and all year round! If you’ve never had this classic cookie, they’re similar to gingerbread cookies in all the best ways! By the by, you can definitely use dark treacle in place of molasses if needed.
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Martha Stewart's Favorite Ginger Recipes | Martha Bakes S11E5 Ginger
Ginger is an ingredient that bakers turn to when they want to add a peppery, sweet taste and subtle warmth to their recipes. Organic ginger farmer, Casey Steinberg, joins Martha to explain this versatile root, and then Martha creates two delectable recipes: mouthwatering ginger-pear hand pies and one of her favorites, molasses-ginger crisps.
#Organic #Ginger #Pie #Scones #Recipes
0:00 Introduction
0:35 Casey Steinberg teaches about Organic Ginger
6:43 How to Make Molasses Ginger Crisps
11:53 How to Make Ginger-Pear Hand Pies
17:29 How to Make Lemon-Ginger Scones
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired at Season 11 Episode 5.
Full Recipes:
Molasses-Ginger Crisps -
Ginger-Pear Hand Pies -
Glazed Lemon-Ginger Scones -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Favorite Ginger Recipes | Martha Bakes S11E5 Ginger
Triple Ginger Snaps (just like Trader Joe’s)
Triple Ginger Snaps (just like Trader Joe’s)
00:00 Intro
00:50 Ingredient Prep
02:56 Making the Dough
05:04 Shaping the Cookies
06:12 Baking the Cookies
Inspired by a recipe from Love and Olive Oil
Makes about 80 cookies (1.5 inches in diameter)
1 large egg plus 1 large egg yolk, at room temperature
320g unbleached all-purpose flour
2 teaspoons baking soda (10g)
2.8g salt (1 teaspoon Diamond Crystal Kosher or ½ tsp table salt)
1 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom (optional)
1/2 tsp nutmeg (optional)
28g finely grated fresh ginger (from 2-3 inch piece)
80g finely chopped crystalized ginger
170g unsalted butter (1.5 sticks)
255g dark brown sugar
57g molasses
granulated sugar, for rolling
Ingredient Prep:
Put the egg and the yolk into a small bowl and bring to room temperature.
In a bowl, whisk together flour, baking soda, and salt; set aside.
Measure out all the spices, grate the fresh ginger, and chop candied ginger.
Making the Dough:
Melt the butter in a small pot set over medium heat. Cook until the butter is brown, whisking frequently. Transfer brown butter to the bowl of a mixer and whisk in the dry spices. Let cool for about 2 minutes. Add brown sugar, molasses, and fresh ginger. Mix with a paddle attachment on medium speed until all the sugar is broken up and the mixture is creamy. Add the egg and the yolk and mix on medium speed until absorbed. Add the flour mixture and mix on low until no dry flour remains. Mix in the crystallized ginger. Cover with plastic wrap and refrigerate until firm, about 2 hours, but longer is fine.
Shaping the cookies:
Divide the dough into 10g pieces and shape into balls as shown in the video. The balls can be frozen for future use or baked right away. To freeze: put in the freezer on a baking sheet for 2 hours, then collect into a freezer bag and store in the freezer until needed.
Baking the cookies:
Preheat the oven to 300F (150C) with the racks in the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Coat the dough balls in granulated sugar. Arrange balls on prepared baking sheets, leaving 2 inches of space between them. A half sheet (18x13 inches) will fit about 14 balls. Place 2 baking sheets in the oven. Bake for 10 min. Rotate top to bottom and front to back. Bake until the cookies just begin to darken around the edges, 10 more minutes (12 if starting from frozen). Transfer to a wire rack and cool completely. Repeat with remaining dough. Store in an airtight container. Cookies will keep up to 2 weeks.
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Simple Keto Coconut Flour Gingersnap Cookies (Nut Free And Gluten Free)
This video is designed to teach everyone how to make simple keto coconut flour gingersnap cookies. These cookies are low carb, keto friendly, nut free, gluten free, sugar free and diabetic friendly
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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.
The Best Ever Vegan Chocolate Chip Cookies
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