Cuencos De Gingersnap Con Helado
Esta golosina viene con un tazón comestible, justo para sostener una cucharada de helado cubierto con galletas adicionales, simplemente desmenúzalos, o probar el dulce de azúcar caliente.
Fuente: Everyday Food, octubre 2003.
Tiempo Total
Deberes
Raciones
Nickolas
27.04.2023 @ 08:38
This candy comes with an edible bowl, perfect for holding a scoop of ice cream topped with additional cookies, simply crumble them, or try hot sugar candy. Source: Everyday Food, October 2003. 1 hour 30 minutes 4 Total Time Duties Portions Ingredients 1/4 cup all-purpose flour 1/4 teaspoon ground ginger 3 tablespoons unsalted butter 3 tablespoons sugar 2 tablespoons dark corn syrup Non-stick cooking spray Ice cream, to serve. Directions 1. Preheat the oven to 350 degrees, with the rack in the center. In a bowl, mix the flour and ginger. Melt the butter in a saucepan over medium heat. Add the sugar and syrup; Cook over low heat, stirring with a wooden spoon, until the sugar dissolves, 8 to 10 minutes. Remove from heat; Add the flour mixture. Cool completely, about 25 minutes. 2. Cover a baking sheet with non-stick cooking spray so that the dough spreads evenly. If using an insulated sheet, you will need to increase the cooking time by a few minutes. Making two cookies at a time, drop the dough by level tablespoons onto the sheet, with at least 6 inches apart. Bake until the dough separates and is golden in the center (the edges may be darker), 9 to 11 minutes (cooking times will be shorter for later batches). Cover the baking sheet with more non-stick cooking spray before each batch. 3. Let cool for 30 to 40 seconds. Working quickly with a wide metal spatula, slide the cookies into two overturned cups; Mold with your fingers. Let cool completely before removing from the cups. Store in an airtight container for up to 1 week. To serve, fill the bowls with ice cream.