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.
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Filmed, Directed & Edited by Damien Trent
a Doktored Films Production
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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.
Amazing Award Winning Ginger Spiced Cookies Recipe - Gluten Free
My award winning spiced ginger cookies take top prize at every cookie exchange or cookie contest I enter. These are a gluten free variation of my favourite recipe that I know you'll love just as much as I do. They are soft and chewy with a lovely kick of spice.
The trick is not to over cook these. Take them out of the oven when they still look slightly underdone. Once cooled, they'll firm up enough that they'll still be squidgy but not too overdone to be hard (that's unless you like your cookies with a good crunch! that's okay too).
Full recipe can be found on my website at
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Twitter: @GFFATV
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Midnight Lounge- Don Taylor
Best ginger snaps recipe ever, and they're gluten-free! by The Deglutenizer
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Sorry for the long wait, but I finally got my ginger snap video done! I swear, as soon as I announced that this video would be up before Christmas, all the celestial bodies began conspiring against that goal. However, I am still uploading before the end of the year, so I'm thankful for small victories. With that said, let's get into the recipe!
Ingredients:
3 sticks butter
16 oz. (1lb.) sugar
10 oz. gluten-free all-purpose flour
11.2 oz. brown rice flour
2 tsp. ground ginger powder
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
½ tsp. ground black pepper
2 tsp. baking soda
½ tsp. non-iodized table salt
2 eggs
2 tsp. grated ginger
5.6 oz. molasses
sugar for rolling
Directions:
1. Measure butter and sugar together in large bowl and set aside to let butter soften while preparing other dough ingredients.
2. Whisk together flours, spices, leavener, and salt in a medium bowl and set aside.
3. Cream together butter and sugar with mixer on medium speed (start slowly and increase speed gradually). Add eggs, ginger, and molasses and beat until uniform.
4. Add dry ingredients to wet in 3 additions, slowly increasing speed each time and turning mixer off each time so dry ingredients don’t fly everywhere.
5. Wrap dough in plastic and refrigerate until dough is firm.
6. Preheat oven to 360°. Arrange dough, shallow dish with sugar, and lined cookie sheets for rolling.
7. Cut dough into 0.7 oz. portions. Roll dough balls in sugar and transfer to lined cookie sheet. Flatten dough balls into thick cookie shape with fingertips.
8. Bake cookies at 360°F 13-16 minutes, turning pans and rotating top to bottom as necessary if oven heats unevenly. If cookies brown too quickly, reduce temperature. If cookies melt rather than baking, turn temperature up.
9. Remove pans from oven and cool cookies on pan 2-3 minutes before transferring to cooling rack to cool completely.
10. Enjoy cookies with a glass of milk, cup of hot chocolate, or cup of coffee.
For more tips and tricks on this recipe, check out my blog at:
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The Best Ginger Snap Cookies Ever
Ingredients
¾ c. unsalted butter (softened)
1 c. granulated white sugar
¼ c. molasses
1 egg
2 c. all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
3 tsp. ground ginger
½ tsp. cloves (optional)
1 tsp. salt
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How to Make Gingersnap cookies/ Mama Bois Kitchen
I hope you enjoy this simple ginger cookies recipe
Ingredients
2 sticks salted butter
½ cup brown sugar
½ cup granulated sugar
2 1/4 Tablespoons ground ginger
1 egg
⅓ cup molasses
2 ¼ all purpose flour
2 tsp of baking soda
¼ tsp allspice
1 teaspoon cinnamon
Follow the instructions in the video
If you want soft cookies bake them for 13 minutes
Hard cookies bake them for 15 minutes
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Intro Maker
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Snappy, Crispy Gingersnap Cookies
This Gingersnap Cookie Recipe yields crisp, buttery, snappy cookies!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
RECIPE:
When I set out to make a Gingersnap Cookie recipe I wanted them to be classic. And classic Gingersnaps are crisp. They, well, snap when you break them. They crunch when you bite into them.
Ingredients
7 tablespoons unsalted butter melted and cooled until no longer warm to the touch.
1/2 cup granulated sugar 100g
1/4 cup dark brown sugar firmly packed (50g)
1/2 teaspoon vanilla extract
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Pinch ground black pepper 1/16 teaspoon
2 Tablespoons unsulphured molasses it should say “unsulphered” on the label
1 large egg yolk
2 Tablespoons whole milk
1 2/3 cup all-purpose flour 210g
1/2 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar for rolling
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Instructions
00:00 Introduction
00:18 Preheat oven to 315F (155C) and line baking sheets with parchment paper. Set aside.
00:25 In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
01:43 Add molasses, egg yolk, and milk and stir until completely combined.
02:15 In a separate bowl, whisk together flour, baking soda, and salt.
02:33 Gradually stir dry ingredients into wet until completely combined.
02:55 Scoop cookie dough into 2-teaspoon-sized portions. Roll between your palms until smooth and then roll through granulated sugar.
03:33 Transfer to prepared baking sheet, spacing cookies 2” apart.
03:47 Transfer to 315F (155C) oven and bake for 22 minutes.
03:56 Within a minute or two of cookies coming out of the oven, use the clean, flat, bottom of a glass to firmly press down on cookies to flatten.
04:20 Allow cookies to cool completely on baking sheet before enjoying. Once cooled they should be crisp and snappy (if the first batch isn’t crisp once cooled, bake subsequent batches for longer).
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