Ginger Cookies Recipe Jamie Oliver Recipes

ULTIMATE GINGERBREAD

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4 and line a 20cm x 35cm baking tray with greaseproof paper.
• Put the shortbread, sugar and 2 teaspoons of the ground ginger into a food processor and whiz to fine crumbs. Remove 100g of the mix and keep this to one side.
• Add the remaining teaspoon of ginger to the processor, then roughly chop and add the mixed peel and ginger, followed by the flour and baking powder. Pulse until well mixed.
• Melt the syrup, treacle and butter together in a large pan. Once melted, stir in the mixture from the food processor until thoroughly combined.
• Tip onto the baking tray and spread out evenly. Press the mixture down into the tray, using your fingers or the back of a spoon. When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 8 to 10 minutes.
• Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula.
• Carefully cut into good-sized pieces with a sharp knife, and leave to cool in the tray before eating.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.