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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Gingernut Log
This no-bake dessert is perfect for making in advance. Simple and delicious, our Gingernut Log is a great option for anyone who is short on time in the lead up to Christmas.
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Caramel Gingerbread Christmas Cupcake Recipe! | Cupcake Jemma
This Christmas cupcake has EVERYTHING to get you in the festive mood. A lightly spiced syrup sponge filled with Christmas spice caramel, decorated with boozy brandy buttercream and all topped off that BEST EVER gingerbread recipe that we gave you a couple of weeks ago (link below). You are sure to wow all your friends and family this Christmas with this delicious and really simple recipe. Don't forget to tag us on Instagram using #cupcakejemma we LOVE seeing your photos. For more Christmas and baking fun make sure to follow the gang @cupcakejemma @nikkicoyne @sallydells @danepemberton
For the caramel:
250ml double/heavy cream
250g caster sugar
125ml water
1 Heaped tsp cinnamon
Good pinch of ginger and mixed spice
1/2 tsp vanilla extract
Good pinch of salt
For the sponge:
110g unsalted butter
110g brown sugar
220g golden syrup (or corn syrup)
150ml milk
1 large egg
220g self raising flour
Heaped teaspoon of both ginger and cinnamon
Good pinch of nutmeg, cloves and salt
For the buttercream:
125g soft unsalted butter
330g icing sugar
Zest of 1 orange
2-4 tbsp brandy (or orange juice)
THAT gingerbread recipe:
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Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
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.
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!
Please please make these or drop into the Crumbs and Doilies shop in Soho to grab yourself one, as well as a high five! Remember to tag us on Instgram @cupcakejemma @sallydells and use the hashtag #cupcakejemma so we can see and marvel at your creations!
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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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MERCH MERCH MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY TWEETS:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Sally: @sallydells
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
Simple Biscuits Recipe - 3 Ingredients
Simple Biscuits - 3 Ingredients | Eggless Cookies Recipe | how to make Biscuits at home / Cookies recipe / Butter cookies | Eggless biscuits | Eggless Sugar Cookies | Easy biscuit using self rising flour
250g butter, softened
1/2 cup caster sugar
2 cups self-raising flour
Romany Creams Biscuits Recipe| Tasty Chocolate and Coconut Biscuits Recipe
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Hi Fam,
Today's Tasty & Simple recipe is the best Romany Creams biscuits recipe. Try it out!
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This recipe makes approximately 33 sandwiched biscuits (66 individual biscuits)
Ingredients
350g butter
2 tablespoons cooking oil
1 cup sugar
2 tablespoons icing sugar
1 egg
1/2 cup cocoa powder
2 cups flour
1 1/2 cup desiccated coconut
1 teaspoon baking powder
180g Melted chocolate/ Any chocolate spread of your choice.
Enjoy