Gingery Maple Thins Recipes

SWEDISH GINGER THINS PEPPARKAKOR

Steps:

• Combine all ingredients in a food processor and blitz until the dough forms and gathers into a ball.
• Wrap the dough in cling film or baking paper and chill in the fridge for 30 minutes.
• Roll out the dough on a well floured surface to 1 mm thick. Cut out the cookies and using an angled spatula transfer them to a cookie tray lined with baking paper.
• Bake at 190°C (375°F) for about 8 minutes - thicker cookies may require one more minute. Remove the cookies from the hot tray and transfer to a wire rack to finish drying out as they cool off.

SWEDISH GINGER THINS

Steps:

• Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
• Preheat oven to 400°F.
• Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
• Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.

GINGERY MAPLE THINS

Steps:

• MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and ground ginger in bowl. With electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, maple syrup, and maple extract and mix until incorporated. Reduce speed to low, add flour mixture and crystallized ginger, and mix until just combined.
• COAT WITH SUGAR Place granulated sugar in bowl. Moisten hands with water and roll dough into 1½-inch balls, then roll in sugar. Place sugared balls 2 inches apart on prepared baking sheets. Using flat-bottomed glass, press each ball to ½ inch thickness. Bake until golden, 12 to 14 minutes. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 1 week.).

GINGER THINS

Steps:

• In a large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes; set remaining sugar aside. Beat molasses and coffee into creamed mixture. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; add to creamed mixture until well combined (dough will be soft). Cover and freeze for 15 minutes. Shape dough into a 7-in. roll; flatten to 1-in. thickness. Wrap and freeze for 8 hours or overnight., Preheat oven to 350°. Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on parchment-lined baking sheets. Sprinkle with reserved sugar. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool. If desired, dip cookies in melted chocolate and sprinkle with ginger.

MAPLE GINGER VINAIGRETTE

Steps:

• In a blender or food processor, combine the garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until liquified.
• With motor running on low, pour the olive and canola oils gradually through the hole in the blender lid or food processor feed tube and blend until emulsified.
• Store refrigerated or use immediately.