These crispy biscuits go perfectly with espresso ice cream. The recipe makes about 6 dozen. Ingredients include flour, ground ginger, baking soda, salt, unsalted butter, granulated sugar, large egg, grated fresh ginger, crystallized ginger, blackstrap molasses, and coarse sugar. Directions include mixing the dry ingredients, beating the butter and sugar, adding the egg and ginger, and mixing in the dry ingredients. The dough is formed into balls, rolled in sugar, and baked until the edges are dark brown. The cookies can be stored in airtight containers for up to two days or frozen for up to one month.
27.04.2023 @ 03:04
These crispy biscuits go perfectly with espresso ice cream. The recipe makes about 6 dozen. Ingredients include flour, ground ginger, baking soda, salt, unsalted butter, granulated sugar, large egg, grated fresh ginger, crystallized ginger, blackstrap molasses, and coarse sugar. Directions include mixing the dry ingredients, beating the butter and sugar, adding the egg and ginger, and mixing in the dry ingredients. The dough is formed into balls, rolled in sugar, and baked until the edges are dark brown. The cookies can be stored in airtight containers for up to two days or frozen for up to one month.