Gift In A Jar Gingerbread Syrup Recipes

GINGERBREAD GIFT JARS

Steps:

• Mix sugar with ginger, allspice and cinnamon. Spoon into a jar and pack down tightly. Add a layer of crystallised ginger. Mix flour with baking powder and bicarbonate of soda and spoon on top of the ginger. Put on the lid, decorate with ribbons and a cookie cutter.
• Label with cooking instructions: Mix 150g melted butter with 1 tbsp golden syrup and 1 egg yolk. Add to the dry ingredients, mix well, then knead to a dough. Chill for 15 mins then roll out. Cut into biscuits and bake at 200C/180C fan/gas 6 for 8-10 mins. Cool on a wire rack.

GINGERBREAD COOKIE MIX IN A JAR

Steps:

• Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide mouth canning jar, layer the ingredients starting with the flour and baking powder mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly between layers.
• Attach a card to the jar with the following directions: Gingerbread Cookies 1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses, and 1 slightly beaten egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. 4. Bake for 10 to 12 minutes in preheated oven. Decorate as desired.

GINGERBREAD-SPICED SYRUP

Steps:

• Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes., Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.

GIFT JAR GINGERBREAD SCONE MIX

Steps:

• Prepare the dry mix by combining the flour, sugar, baking powder and spices in a bowl.
• Cut in the shortening with a pastry blender or 2 knives until the mixture looks like coarse crumbs.
• Place the dry mix into a small jar.
• A single batch yields about 1 1/2 cups of dry mix, so pick an appropriately sized jar.
• Prepare a tag that lists the following ingredients: 1 jar (1 1/2 cups) gingerbread scone mix, then list the wet mix ingredients as noted in the ingredients section.
• Include the following instructions on the tag and attach to your gift jar: In a medium bowl, empty the contents jar of gingerbread scone mix.
• In a separate bowl, combine 2 Tbsp milk, 1 Tbsp molasses and 1 beaten egg.
• Add the wet mix to the dry mix and stir to combine.
• Turn dough out onto a lightly floured board and knead until the dough is smooth.
• Roll the dough into a 6 inch circle and cut it into 4 wedges.
• Place wedges on an ungreased baking sheet.
• Brush tops with luke warm water and sprinkle with coarse sugar if desired.
• Bake for 10-12 minutes in a preheated 400 degree oven until scones are slightly browned on top.
• Remove from oven and cool on a baking rack.
• Serve.
• Notes: Gift jars can be stored for up to 6 weeks at room temp or up to 6 months if frozen.

GIFT IN A JAR: GINGERBREAD SYRUP

Steps:

• Put all ingredients in a large pot. Cook over medium heat, stirring constantly for 15 - 20 minutes (or until the syrup is well blended and ginger is cooked. Remove from heat and let cool.
• Pour into sterilized 1/2 pint jars. Wipe rims of jars. Let cool completely. Place lids and rings. Store in refrigerator.
• Put a pretty ribbon on each jar with a recipe card: Gingerbread Syrup: 1. Stir 1 Tablespoon syrup into a cup of fresh hot coffee. Add cream. Stir well. Top with a a dollop of whipped cream and dust lightly with ground cloves. 2. Use on French toast, waffles and pancakes. 3. Put 1 Tablespoon in a cup of tea, add cream, top will a dollop of whipped cream and dust lightly with ground cloves. *** Remember to keep refrigerated!