Salted Ginger Crisps Recipes

CRISPY GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
• Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

SPICY GINGER SUNDAES WITH FIVE-SPICE CRISPS

Steps:

• Divide the ice cream between two bowls or sundae glasses. Top with the ginger caramel and coconut chips. Add the crisps to the edge of each bowl or glass and finish each with a dollop of whipped cream. Dive in.
• Melt the butter in a small saucepan over medium-high heat. Add the ginger and sambal and cook for a minute to release the flavor. Add the coconut sugar, cream and salt. Cook while whisking gently until thick and smooth, about 5 minutes. Remove from the heat. Use warm or cool and store in an airtight container in the refrigerator.
• Preheat the oven to 350 degrees F.
• Mix the sugar and five-spice powder together in a small bowl.
• Add the tortillas to a sheet pan and brush the tops with half of the melted butter. Sprinkle the tortillas with half of the sugar mixture. Flip and repeat with the remaining butter and sugar mixture.
• Bake until very crisp and golden, 15 to 17 minutes. Remove from the oven and let cool completely. Break apart and eat as a snack or with your favorite ice cream.

BROWN SUGAR GINGER CRISPS

Steps:

• In bowl cream together the butter and the brown sugar and beat in the egg yolk, the vanilla, the crystallized ginger, and the ground ginger. Into the bowl sift together the flour, the baking powder, and the salt and combine the batter well. Drop teaspoons of the batter about 3 inches apart onto ungreased baking sheets and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are just golden. Let the cookies cool on the sheets for 5 minutes, transfer them carefully with a metal spatula to racks, and let them cool completely.

GINGER CRISPS

Steps:

• Preheat oven 160C (180C fan forced) and line a baking tray with paper.
• Melt butter and golden syrup in a large saucepan, remove from heat, stir in sugar.
• Add egg and beat well.
• Sift flour, baking powder, salt, ginger and spice into saucepan until well combined.
• Roll tablespoons of mixture into balls then roll in sugar.
• Place on the tray and flatten gently with a fork.
• Bake for 12 minutes or until golden.

GINGER FRUIT CRISP

Steps:

• In a large bowl, combine brown sugar and cornstarch. Add the plums, peaches and nectarines; gently toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the gingersnap crumbs, oats, brown sugar, ginger, cinnamon and salt. Cut in butter until crumbly. Stir in almonds; sprinkle over fruit., Bake at 350° for 30-35 minutes or until filling is bubbly and topping is browned. Serve warm with whipped cream if desired.

MOLASSES-GINGER CRISPS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
• Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
• Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.

BROWN SUGAR GINGER CRISPS

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined.
• Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.

SALTED GINGER CRISPS

Steps:

• In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice and cloves; set aside. With an electric mixer, cream together 3/4 cup butter and brown sugar until fluffy. Add molasses and ginger; mix. Add egg; beat until blended. On low speed, slowly add flour and spice mixture, beating until blended. Divide dough in half; shape each half into a flat round. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Preheat oven to 350 degrees F. Line baking sheets with parchment paper. On lightly floured surface, roll 1 dough round to 1/4-inch thickness dusting with additional flour, as necessary, so dough does not stick. Cut dough into desired shapes and place on prepared baking sheets. Sprinkle cutouts with salt; press lightly to adhere salt.
• Bake 10 to 12 minutes or until slightly darker in color. Remove to a cooling rack; cool completely (cookies will crisp as they cool). Store in an airtight container at room temperature for up to 1 week.
• For Icing: In a medium bowl, whisk powdered sugar, butter, corn syrup and 1 tablespoon milk until smooth. Slowly add additional milk, if necessary, for desired consistency. Drizzle over cookies; let stand until icing is set.

CARROT-GINGER SHRUB

Steps:

• Wash carrots and, if necessary, scrub with a vegetable brush to remove dirt. Peel them if you want to, but it's not necessary.
• Purée carrots in a blender or food processor.
• Pour carrot purée into clean nonreactive container. Add grated ginger.
• Pour cider vinegar over carrots and ginger. Stir to combine. Refrigerate for 2 days.
• Place a fine-mesh strainer over another bowl. Pour carrot-and-vinegar mixture into strainer. Press or squeeze the mixture to extract all the juice.
• Pour carrot juice into a large sanitized jar. Add sugar. Cap the jar, and shake well to combine. Refrigerate, shaking well every other day or so to dissolve sugar.