2 cups shortening 3 cups sugar 3 eggs 3/4 cup molasses 6 cups flour 2 tablespoons baking soda 1 teaspoon salt 2 tablespoons ground ginger 1 tablespoon ground cinnamon Cut four 14"x12" pieces of waxed paper or plastic wrap; set aside. In a bowl, cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine dry ingredients. Gradually stir flour mixture into egg mixture until blended. Divide dough into four pieces. Shape each piece into a 8 to 10 inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid, or wrap airtight in foil. Label and date. Store in freezer. Use within 6 months. To make cookies: Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into 1 1/3 inch thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll each ball in granulated sugar. Place balls on an ungreased baking sheet about 1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked tops. Don't overbake. Remove cookies from baking sheets and cool on wire racks.
How To make Slice& Bake Gingersnap Cookies's Videos
Ginger Nut No Bake Slice #nobake #ginger #sweettooth
Ginger Nut No Bake Slice
Ingredients: 250 g Griffins Gingernut biscuits 80 g condensed milk 70 g + 50 g butter, divided 1 tbsp golden syrup 1 tsp ground ginger (optional) 200 g milk chocolate
Instructions:
Grease and line a 20cm (8) square cake tin.
Place Griffins Gingernut biscuits in a food processor, pulse them into crumbs, and set them aside.
In a large microwave-safe bowl, melt 70g of butter. Add condensed milk, ground ginger (if using), and golden syrup. Mix until well combined.
Stir in the biscuit crumbs, ensuring everything is well incorporated. Press this mixture into the base of your prepared tin and chill in the fridge to set.
Meanwhile, in another microwave-safe bowl, combine the milk chocolate and the remaining 50g of butter. Microwave in 30-second bursts (stirring in between) until the chocolate is smooth and fully melted.
Pour the melted chocolate evenly over the biscuit layer, smoothing the top.
Refrigerate for at least 2 hours or until fully set.
Follow @freshfastnz on Instagram or visit fresh.co.nz for more recipe inspiration.
Gingersnap Crust
Ditch the standard pie crust or graham crust and make this Gingersnap Crust instead! Ginger spiced and rich and buttery, it makes the perfect base for so many holiday pies! Ideal for pumpkin cheesecake and pumpkin chiffon pie! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
►RATE THIS VIDEO! ???? - I appreciate your help growing the channel
►SIGN UP for weekly emails (never miss a recipe!):
►(and receive this e-cookook: 12 RECIPES TO KNOW BY HEART)
CONNECT WITH ME! ►WEBSITE: ►INSTAGRAM: ►PINTEREST: ►FACEBOOK:
#piecrust #gingersnap #pierecipes #pinchandswirl
Ginger Snaps
A delicious recipe for Ginger Snap cookies. In our continuing effort to avoid processed foods, we like to make fresh cookies for our kids.
Fruitcake Slice 'n' Bake Cookies | Christmas Cookies
A Christmas classic is remade without all the heft (or kitsch). You'll spread holiday cheer with this festive riff.
Ingredients: 1 cup candied fruit 1 teaspoon firmly packed orange zest 1 teaspoon loosely packed lemon zest 1/4 cup spiced or dark rum 2 cups butter, softened 3/4 cup granulated sugar 1/4 cup cane syrup 1 1/2 teaspoons kosher salt 2 teaspoons vanilla extract 4 cups all-purpose flour 1 large egg, lightly beaten 3/4 cup chopped walnuts
Recipe: Follow us on Twitter: @Southern_Living
No-bake Gingernut slice
Full recipe here:
Easy recipe for no-bake gingernut slice by VJ cooks
Classic Gingerbread Cookies Recipe
These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make! Soft in the middle with crisp edges, you can cut these Christmas cookies into gingerbread men, Christmas trees, snowflakes, and more! I love all the holiday spices and decorating them is one of my favorite things to do!
RECIPE:
SUBSCRIBE ► -------------------------------------------------------------------------- ADD ME ON: Tiktok: Instagram: Pinterest: Website: Amazon: Facebook: