Ginger Gems Recipes

GINGER GEMS RECIPE

Ginger gems recipe image

About how to make delicious ginger gems.

Time 22m

Yield Makes 12 medium_piece

Number Of Ingredients 10

Ingredients

50 gram butter
1/2 cup sugar
1 egg
2 tablespoon golden syrup
1/4 teaspoon baking powder
1 cup flour
1 teaspoon ginger
1/2 teaspoon mixed spice
1 teaspoon baking soda
1/2 cup milk

Steps:

Heat your oven to 200°C and place your gem irons in to heat up.
Cream butter and sugar until light and fluffy. Add egg and beat well. Add golden syrup, flour, baking powder, ginger and mixed spice. Lastly add the baking soda which you have dissolved in the milk.
Pull the gem irons out of the oven and grease with butter. I put a little dab in each cavity. When the butter has melted I spread it around with a pastry brush.
Spoon the mixture into each cavity, leaving room for it to rise, and place the gem iron back in the oven for 10 to 12 minutes until the gems have risen and are nice and golden.

Nutrition Facts : ServingSize Makes 12 medium_piece

FOODCHANNEL EDITOR

FoodChannel Editor image

Recipe courtesy of FoodBat. This recipe is part of The Food Channel's Virtual Cookie Exchange. Cranberry Ginger Gems Recipe. These Cranberry Gingerbread Gems are a Baking Day favorite of mine, and one which I always associate with this time of year. In the past few years I've adapted the cookie to be smaller, crisp, and even more addictive - I usually put ten or so in a small cellophane bag with a ribbon to give to co-workers. These cookies have a grown-up twist, maximizing spice and using blackstrap molasses, which comes from the third boiling of cane sugar and is a darker, bitter cousin to the usual. I roll my Gems in Ludy's Ginger Brew Salabrat , which can be found in Asian markets in the tea section. If you can't find Ginger Brew, white sugar mixed with a bit of ground ginger will work.

Provided by By FoodChannel Editor | December 8, 2008 2:43 pm

Time 10m

Yield -

Number Of Ingredients 13

Ingredients

3/4 cup butter, softened
1 cup sugar
1/4 cup blackstrap molasses (regular works fine too, but the bitterness helps balance the sweet)
1 egg
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/3 teaspoon kosher salt
1 cup dried cranberries
1 cup chopped crystallized ginger
Ginger brew mixed with sugar (or white sugar mixed with 1/4tsp ground ginger)

Steps:

1 FYI, I use a stand mixer for this, and if you have one I recommend it. Cream together butter and sugar. (Basically blend them together until the mixture is light in color and fluffy.) Add the molasses and egg; blend well. 2 Combine the dry ingredients in a bowl - flour, baking soda, spices, and salt. I use a fork to fluff up the flour but using a sifter works too. Add dry ingredients to the wet - I recommend doing this a bit at a time, and if you are using a stand mixer, pause between additions. The dough will get very stiff. 3 Fold in cranberries and crystallized ginger bits. Cover, and refrigerate until very firm - I didn't use the dough until the next day, but a few hours at least should do it. 4 Heat the oven to 350 degrees F, and prep a shallow dish with ginger-sugar mixture. 5 Now, you can shape these a few ways. If you want normal size cookies, simply shape into 1-inch balls and roll in the sugar. However, part of the charm of these cookies is how small, crispy and utterly addictive they are - and I would sure feel a lot more guilty eating regular size cookies. To make small cookies, take a scoop of dough and roll it in your hands into a snake. (Yes, it's going to look like a winner of the dog-turd lookalike contest. Get over it.) Roll the snake in sugar, then take a sharp knife and cut into pieces about a half inch thick. Press slightly to reshape into a circle if nessesary. 6 I use a sil-pat on a baking sheet when I make these because it pretty much negates any pan cleanup, but parchment or a greased cookie sheet works well too. Place the mini-cookies about an inch apart. 7 Bake for no more than 10 minutes at 350 degrees - I like to check around 6 minutes in. A cookie should feel set but not stiff - if it feels sturdy in the oven, they are probably overdone. Cool on a rack for a few minutes (if they last that long!)

GINGER GEMS

Ginger Gems image

These tasty little gems are sure to please! Great for the holidays when making up your cookie trays for family and friends! Cooking time is per pan of cookies.

Provided by Lindas Busy Kitchen

Categories Dessert

Time 25m

Yield 36 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup butter or 3/4 cup margarine
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/4 teaspoon salt, to taste
1 cup raisins, washed

Steps:

Preheat oven to 300°F.
Cream together butter and sugar, then add molasses and egg. Mix well.
In a separate bowl, combine the dry ingredients, then add to creamed mixture. Blend well.
Stir in raisins.
Roll dough into 1 inch balls, then roll in sugar.
Place on ungreased cookie sheet and bake for 10-12 minutes.

Nutrition Facts : Calories 101.9, Fat 4.1, SaturatedFat 2.5, Cholesterol 16, Sodium 116.8, Carbohydrate 15.9, Fiber 0.4, Sugar 9.3, Protein 1.1

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