DOUBLE GINGER MANGO SHORTBREAD
When throwing away an empty butter carton, I noticed this recipe on the side. Being a mango and ginger lover, it certainly caught my eye.
Provided by SusieQusie
Categories Bar Cookie
Time 40m
Yield 48 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF.
- Combine mango and grated gingerroot in a small bowl; stir in hot water and set aside. (kitchen shears cut the dried mango easier than a knife).
- Combine flour, sugars, ground ginger and salt.
- Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).
- Combine beaten egg with mango mixture from step 2 and stir into flour/butter mixture. (Again, if using a food processor, only pulse 5-6 times to mix).
- Press evenly into a 10-inch by 15-inch rimmed baking pan.
- Sprinkle with almonds.
- Bake for 20-25 minutes or until lighlt browned.
- Cut into 1 1/2 inch pieces while still warm.
Nutrition Facts : Calories 82.1, Fat 4.8, SaturatedFat 2.5, Cholesterol 14.6, Sodium 43.8, Carbohydrate 9.1, Fiber 0.3, Sugar 4.3, Protein 1.1
GINGER SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
- Cool to room temperature and serve.
DOUBLE GINGER COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
- In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
- In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
- Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
- Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.
Nutrition Facts : Calories 96 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 14 milligrams, Sodium 95 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 8 grams
MANGO SHORTBREAD
Easy to make. Tasty!!! No too sweet. Best served fresh as in storage crust will get soft. If you doubled or trippled the mango it would become a mango pie! I found this in my search for mango recipes to use an abundant crop. Possible additions ginger, coconut or nuts. Could easily be made with peaches, nectarines, plums, apples, etc.
Provided by Ambervim
Categories Dessert
Time 40m
Yield 1 Batch
Number Of Ingredients 7
Steps:
- Cream crust ingredients.
- Pat 1/2 of mixture into a 9x13 inch pan. Set aside other half.
- Mix filling ingredients (sugar, flour, cinnamon), and fold in mangoes.
- Spread over crust; add rest of crust mixture over mango filling.
- Bake at 375 degrees for 30 minutes.
Nutrition Facts : Calories 5466.2, Fat 236.7, SaturatedFat 146.9, Cholesterol 610.1, Sodium 2043.6, Carbohydrate 791.5, Fiber 21.7, Sugar 379.5, Protein 60.1
DOUBLE CHOCOLATE-GINGER SHORTBREAD
Provided by Ming Tsai
Yield Makes 20 cookies
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 325°F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
- 2. Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
- 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
GINGER SHORTBREAD
This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Sift 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of pepper with flour and salt. Roll dough on lightly floured surface to 1/2 inch thick. Cut out gingerbread men using a 3-inch cutter; sprinkle with crystal sugar; chill.
- Heat oven to 325 degrees. Bake until firm, about 30 minutes.
CANDIED GINGER SHORTBREAD
This Candied Ginger Shortbread is a variation of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes two 6-inch rounds or one 8-inch round
Number Of Ingredients 7
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift 2 teaspoons ground ginger and 1/2 teaspoon ground white pepper with the flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add 1/2 cup finely chopped candied ginger to the creamed butter-and-sugar mixture before adding the flour mixture. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat the dough into pan or pans. Sprinkle 1/4 cup chopped ginger and 1 tablespoon crystal sugar over each pan before baking.
- Heat oven to 325 degrees. Bake until firm and just starting to color, 30 to 40 minutes.
DOUBLE GINGER COOKIES
If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 32m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.
- Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
- Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn't touching the bottom of the bowl. Dip half of each cookie into the chocolate - you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.
Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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