How To make Ginger Walnut Drop Biscuit
1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup cold unsalted butter
cut into bits
1/4 pound piece of gingerroot, peeled & chopped
press through a garlic press to make 1/4 c :
puree & juice 1/2 cup firmly packed brown sugar
1 cup walnuts -- finely chopped
1/2 cup milk
Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and blend the mixture until it resembles meal. Stir in the ginger puree and juice, the brown sugar and the walnuts. Add the milk and stir until it just forms a soft sticky dough. Drop the dough by rounded tablespoons onto an unbuttered baking sheet and bake the biscuits in the middle of a preheated 425 oven for 15 to 17 minutes, or until they are golden. Makes about 18 biscuits.
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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EASY - KETO - QUICK Walnut and Ginger Biscuits with Lemon Cream Cheese Icing
These biscuits are soooooo quick and easy and will bring some sanity to a keto diet if you are constantly craving cookies! They have a ginger-kisses like texture and are NOT super sweet, so adjust to your liking! I have used ingredients with super low carbs and the icing adds a big dose of healthy fats!
I have made a massive mixture so feel free to half it!
INGREDIENTS:
- 2 cups of L.S.A. (this is a mix of ground linseed, ground sunflower seeds, and almond meal), can purchase from supermarkets or just make your own blend.
- 130g neutral coconut oil
- 4 teaspoons baking powder
- 4 teaspoons ground ginger
- 1/3 cup sweetener (I use 1/3 teaspoon of stevia drops)
- 4 medium eggs
- 75-100g crushed walnuts
Icing
- 175g Philadelphia cream cheese
- 150g butter
- 1 tablespoon natvia icing sugar
- 1 tablespoon sprayfree lemon zest
Blue Cheese and Walnut Sable Biscuits | Everyday Gourmet S5 E15
These biscuits are divine! Watch this video and you'll see why.
Full recipe available here:
10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
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Check out our cookbooks for fun and easy dessert ideas
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Ginger biscuits☺
INGREDIENTS ????????
225 grams butter at room temp
175 grams brown sugar
1 tbsp syrup from a jar of stem ginger
1 large egg
350 grams self-raising flour
1 tsp ginger paste
3 balls of stem ginger in syrup drained and finely chopped
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Gingerbread | fluffy, spicy, molasses-y Christmas loaf
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***RECIPE, MAKES ONE LOAF ***
(Based on an old Joy of Cooking recipe)
1 cup (237 mL) milk or water
1/2 cup (118 mL) mollasses
1/2 cup (118 mL) honey
1/2 cup (one stick, 113g) butter
1/2 cup (100g) granulated sugar
1 egg
2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt (maybe 3/4 if using unsalted butter)
1 1/2 teaspoons baking soda
2 tablespoons ground cinnamon
2 tablespoons ground ginger (use half if you don't want it very spicy)
a little finely-ground black pepper
Get your oven heating to 350ºF/180ºC. Prepare a 5x9 in (13x23 cm) loaf pan (or really any mid-size cake pan) by either greasing the inside or lining it with a parchment sling.
Pour the milk/water into a microwave-safe measuring jug, along with the molasses and honey. Drop in the butter in chunks. Microwave until the butter chunks are halfway melted, stir, and let them keep melting while you measure out the dry ingredients.
Put the flour in a mixing bowl along with the salt, baking powder and spices. Whisk to combine and fluff up the flour.
The butter should be melted now — put the sugar in with the wet ingredients along with the egg and stir until smooth. Pour the wet mixture into the dry and whisk until just smooth.
Pour into the cake pan and bake for about an hour until done inside. The top usually looks a hair raw when the inside is perfect.