![]() ![]() )Īlthough fresh-from-the-oven cookies are always best, these chewy ginger cookies will last for at least a week in a tin on the counter, and they freeze well too. (Candied ginger is lovely to nibble but is also a wonderful addition to the crumble topping on your favourite fruit crisp recipe. It also goes by the name of crystalized ginger. You should be able to find it in specialty foods markets too, and of course online. Look for candied ginger in the natural foods section of your grocery store or in natural foods markets. But Laura got the recipe from Wendy Nielsen, another New Brunswicker.Īlthough these cookies give more than a taste of home. As you’ll see, it’s a classic molasses crinkle cookie that gets extra panache from the addition of fresh ginger and candied ginger (along with a generous dose of powdered ginger).Ĭandied ginger gives these cookies an extra hit of heat and a bit of chewiness. ![]() It was contributed by author and TV personality Laura Calder. On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes. ![]() On a lightly floured surface, roll each portion of dough to 1/8-in. Preheat the oven to 350☏ and line two cookie sheets with parchment paper. Ingredients 4 1/2 cups all-purpose flour 4 teaspoons ground ginger 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/4. This is a recipe with true New Brunswick roots. Refrigerate until easy to handle, about 30 minutes. The recipe comes from the October 2017 issue of Canadian House & Home Magazine. Triple Ginger Cookies, a classic molasses crinkle cookie that gets added panache from fresh ginger and candied ginger (along with a generous dose of powdered ginger).Ĭhewy triple ginger cookies have a delicious hit of ginger flavour and heat. ![]()
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