How To make Ginger Creams
4 1/4 cups Pillsbury's Best All Purpose Flour
sifted
2 teaspoons soda
2 teaspoons French's Ginger
1 teaspoon French's Nutmeg
1 teaspoon French's Cloves :
* 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.
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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
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250g butter, softened
1/2 cup caster sugar
2 cups self-raising flour
How To Make Yummy Ginger Cream Cookies! Easy Ginger Cremes!
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How To Make Yummy Ginger Cream Cookies! Easy Ginger Cremes!
In today's show, I'm making one of my favorite cookie recipes - Ginger Cremes! These ginger cream cookies have been a part of our family for more than 40 years and they have been for good reason. They are DELICIOUS!
Ginger Creams Cookie Recipe – Ginger Cremes
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My NEW FAVOURITE CUPCAKES! | Sticky Toffee Pudding and Custard Cupcake Recipe | Cupcake Jemma
NEWS FLASH! Me and Sally just created MY FAVOURITE EVER CUPCAKE! This is no joke, these Sticky Toffee Pudding Cupcakes with Custard Icing are honestly the most delicious cupcakes and you just HAVE to bake them! The sponge is so moist and full of dates, ginger and spices, and that Creme Mousseline German Buttercream is the perfect pairing!
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For the Sticky Toffee Sponge
150g Pitted Dates
2 Stem Ginger Balls
175ml Boiling Water
1 tsp Bicarbonate of Soda
75g Soft Unsalted Butter
150g Soft Light Brown Sugar
2 Large Eggs
175g Self Raising Flour
1/2 tsp Ground Ginger
1/2 tsp Ground Cinnamon
1/8 Ground Nutmeg
1/4 tsp Salt
For the Sticky Toffee Sauce
80g Unsalted Butter
80g Dark Musavado Sugar
100ml Double Cream
1/2 tsp Yeast Extract (e.g. Marmite!)
Pinch of Salt
For the Custard Icing (Creme Mousseline)
450ml Whole Milk
2 tsp Vanilla Extract
135g Caster Sugar
30g Cornflour or Cornstarch
2 Large Eggs
2 Egg Yolks
250g Unsalted Butter
1/4 tsp Salt
Caramelised White Chocolate Swiss Meringue Buttercream:
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Lemon Ginger Cream Sandwich Cookies
These Lemon Ginger Cream Sandwich Cookies are a wonderful fall treat. With warm flavors of ginger, cinnamon and nutmeg, fresh lemon in the cookie and the filling brings all the flavors together.