GINGERBREAD CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper. Whisk the flour, cinnamon, ginger, allspice, baking powder, baking soda, nutmeg, cloves and salt in a medium bowl.
- Whisk the egg yolks, melted butter and molasses in a large bowl. Beat the egg whites and granulated sugar with a mixer on medium-high speed until stiff peaks form, 5 minutes. Stir the
- flour mixture into the yolk mixture until smooth. Stir one-third of the whites into the batter with a rubber spatula, then fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until a toothpick inserted into the center comes out with just a few crumbs, 10 to 12 minutes.
- Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
- Meanwhile, make the filling: Beat the heavy cream and 3/4 cup confectioners' sugar with a mixer on high speed until soft peaks form. Beat in the mascarpone and vanilla. (Do not overbeat.) Fold in the chocolate chips and candied citrus with a rubber spatula.
- Make the topping: Combine the remaining 2 tablespoons confectioners' sugar, the cinnamon, ginger, allspice, nutmeg and cloves in a bowl. Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter; dust with the spice mixture.
TRADITIONAL GINGER BISCUIT RECIPE
This is a good old-fashioned, traditional ginger biscuit recipe for one of Britain's favorite biscuits; so delicious to eat.
Provided by Elaine Lemm
Categories Dessert
Time 3h10m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- In a large bowl, beat together butter, castor sugar, and brown sugar until light and creamy.
- Using a whisk, slowly add beaten egg, a little at a time.
- Sift together flour, baking powder , salt, nutmeg, cloves, cinnamon, ginger, and mixed spice (if using) into another bowl.
- Carefully stir flour mixture into butter, sugar, and egg mixture.
- Roll out half the dough between 2 sheets of greaseproof paper to 1/8- to 1/4-inch thick. Slide rolled dough, paper and all, onto a large baking sheet. Repeat with the second half of the dough; slide it, paper and all, onto first sheet of dough. Place baking sheet in refrigerator for at least 2 hours.
- When you are ready to cook the biscuits, heat oven to 350 F and grease a baking sheet with butter.
- Cut dough with a cookie or gingerbread man cutter to the size you wish. We used a 3-inch round cutter, and it yielded about 4 dozen cookies.
- Gather scraps, reroll between sheets of paper and refrigerate again. Continue cutting and rerolling until all of the dough is used.
- In batches, place biscuits on baking sheets. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge, or they will get too soft.
- Bake each batch for 10 minutes. Once cooked, remove from oven. As biscuits will be soft at this point, carefully remove from baking sheet and leave to cool on a wire cooling tray. Once cool, the biscuits will harden and have the perfect snap.
Nutrition Facts : Calories 179 kcal, Carbohydrate 25 g, Cholesterol 28 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 22 mg, Sugar 14 g, Fat 8 g, ServingSize Depends on size (24 servings), UnsaturatedFat 0 g
CRISPY GINGER BISCUITS
Great for tea parties. Crisp without being crumbly. Uses crystallized rather than fresh or preserved ginger.
Provided by ElaineDale
Categories Desserts Cookies International Cookie Recipes Australian Cookies
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
- Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 172.5 mg, Sugar 11.1 g
GINGER BISCUITS
Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
- Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
- Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
GINGER BISCUITS
My English cousin in Yorkshire sent me this old-fashioned recipe for buttery ginger cookies (or "biscuits" if you're British). You'll love the taste!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine baking mix or flour, sugar, ginger, soda and salt. Using hands, rub egg into mixture. , In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead. Roll heaping teaspoonfuls into small balls. Place 2 in. apart on greased baking sheets. , Bake at 325° for 12-15 minutes. Cookies will flatten and "crackle" when done.
Nutrition Facts : Calories 140 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 327mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
YUMMY GINGER BISCUITS
I found this on the back of a packet of crystallised ginger I bought a while ago. They are really good, but definitely a biscuit designed for those who really love ginger!
Provided by Sooty_Cat
Categories Breads
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 160C, and line a tray with baking paper.
- Sift the flour and ground ginger into a large bowl. Add the crystallised ginger.
- Melt the butter, sugar and golden/maple syrup in a saucepan on medium heat, or in the microwave in 30 second bursts, mixing in between. Allow the mixture to come to the boil.
- Add melted butter, sugar and syrup to the dry ingredients and mix well.
- Roll 1 tbs of the mixture at a time into balls, then flatten slightly and place on the tray.
- Brush each biscuit with a small amount of water on a pastry brush, and sprinkle with brown sugar.
- Place tray in the preheated oven and bake for 15 minutes.
- Cool on a wire rack, though I think these taste best when still warm!
Nutrition Facts : Calories 226, Fat 8.3, SaturatedFat 5.2, Cholesterol 21.4, Sodium 81.6, Carbohydrate 36.5, Fiber 0.6, Sugar 13.8, Protein 2.4
GRANDMA'S SPICED GINGERBREAD ROLL
Grandma's recipe. We made this around the holiday!
Provided by Kim
Categories Desserts Cakes Cake Roll Recipes
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray, set a piece of waxed paper on top, and spray wax paper.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
- Beat egg yolks at high speed in a second bowl until thick and creamy, about 5 minutes. Stir in molasses and melted butter. Fold in egg whites.
- Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a bowl. Sift onto the batter and carefully fold in. Spread batter onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center of the sheet comes out clean, 8 to 10 minutes.
- Dust a kitchen towel with powdered sugar. Invert cake onto the towel. Pull off waxed paper and carefully roll up cake up using the towel. Allow to cool seam side down, about 30 minutes.
- Meanwhile, make the spiced cream. Combine heavy cream, powdered sugar, cinnamon, vanilla extract, and cloves in a bowl. Beat with an electric mixer until cream has the consistency of frosting.
- Carefully unroll the cake and spread 1/2 of the spiced cream on top. Roll cake roll back up, without the towel, and spread remaining cream around the top and sides of the cake roll.
Nutrition Facts : Calories 372 calories, Carbohydrate 44.3 g, Cholesterol 134.7 mg, Fat 20 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 11.8 g, Sodium 262.1 mg, Sugar 26.5 g
GINGER BUTTERMILK BISCUITS
After we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment's notice!-Rebecca Littlejohn, Vista, Califiornia
Provided by Taste of Home
Time 25m
Yield 20 biscuits.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in crystallized ginger. Add buttermilk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on a parchment paper-lined baking sheet. Brush tops with butter. If desired, sprinkle with coarse sugar. Bake 7-8 minutes or until bottoms are golden brown. Serve warm.
Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
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