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Albino gingers
Aug. 17th, 2010 08:34 pmIf you'll allow me to redeem myself for a moment, I also made these last weekend, with the use of just seven fingers. And Whitney.
I will call them... "albino gingers". They came from a recipe I found while looking up ginger biscuits, and it didn't really work the first time - it needed a significant amount more flour than it said for them to stay biscuit-like instead of pancake-like, so this is the modified one - resulting in much lighter biscuits - that we came up with.
~ Albino Gingers ~
Loads of stuff
3 cups of plain flour
0.75 cup of margarine
1 cup of sugar
2.5 tsp ground ginger
1.5 tsp bicarbonate of soda
1 tsp ground cinnamon
0.5 tsp ground cloves
0.25 tsp salt
1 egg
1 tblsp orange juice
0.25 cup of treacle/molasses/golden syrup (the first you can get your hands on)
2 more tablespoons of sugar (just to be safe)
(Makes about 36)
But what you do with it's easy
1. Put the flour, ginger, bicarbonate of soda, cinnamon, cloves and salt together, therefore getting most of the ingredients out the way early on.
2. Cream the margarine and the cup of sugar together (taking care not to eat it all at this stage), beat in the egg, then stir in the juice and whatever treacle-like substance you chose.
3. Combine the two amalgamations above together by stirring the dry ingredients into the wet ones.
4. Put the remaining sugar into a tray, roll the resultant doughy mixture in it in balls about the size of walnuts, then press them into disc shapes on ungreased baking trays.
5. Bake them at 350F for about ten minutes, and let them cool slightly before attempting to move them.
I think that their lighter-than-normal colour comes from us having used half golden syrup in place of the original molasses, and because of the expansion of flour compared to other ingredients to get them to stay in biscuit form. They have a light ginger taste, but are heavier than you would expect from looking at them!
I also realize that by this point, my measurement confusion is at a point where absolutely nobody will get through this recipe without a conversion table.
I will call them... "albino gingers". They came from a recipe I found while looking up ginger biscuits, and it didn't really work the first time - it needed a significant amount more flour than it said for them to stay biscuit-like instead of pancake-like, so this is the modified one - resulting in much lighter biscuits - that we came up with.
Loads of stuff
3 cups of plain flour
0.75 cup of margarine
1 cup of sugar
2.5 tsp ground ginger
1.5 tsp bicarbonate of soda
1 tsp ground cinnamon
0.5 tsp ground cloves
0.25 tsp salt
1 egg
1 tblsp orange juice
0.25 cup of treacle/molasses/golden syrup (the first you can get your hands on)
2 more tablespoons of sugar (just to be safe)
(Makes about 36)
But what you do with it's easy
1. Put the flour, ginger, bicarbonate of soda, cinnamon, cloves and salt together, therefore getting most of the ingredients out the way early on.
2. Cream the margarine and the cup of sugar together (taking care not to eat it all at this stage), beat in the egg, then stir in the juice and whatever treacle-like substance you chose.
3. Combine the two amalgamations above together by stirring the dry ingredients into the wet ones.
4. Put the remaining sugar into a tray, roll the resultant doughy mixture in it in balls about the size of walnuts, then press them into disc shapes on ungreased baking trays.
5. Bake them at 350F for about ten minutes, and let them cool slightly before attempting to move them.
I think that their lighter-than-normal colour comes from us having used half golden syrup in place of the original molasses, and because of the expansion of flour compared to other ingredients to get them to stay in biscuit form. They have a light ginger taste, but are heavier than you would expect from looking at them!
I also realize that by this point, my measurement confusion is at a point where absolutely nobody will get through this recipe without a conversion table.
