Looking for xmas recipe from gd housekeeping 4 ginger & black pepper bics - can any1 help pls?!
The recipe was in an article about Emma Bridgewater & her Christmas!. It was in a Christmas issue of Good Housekeeping several years ago & I would be very grateful to anyone who either has the recipe or has any idea where I could find it!. Thanks, EmilyWww@FoodAQ@Com
Answers:
Could this be it!?
Spice Cookie Cutouts
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Perfect holiday sweets for an old-fashioned swap with friends!.
INGREDIENTS conv!. chart U!.S!. Metric
1/2 cup(s) sugar
1/2 cup(s) light (mild) molasses
2 teaspoon(s) ground ginger
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground cloves
1/2 teaspoon(s) ground nutmeg
1/4 teaspoon(s) ground black pepper
2 teaspoon(s) baking soda
1/2 cup(s) (1 stick) butter, cut into chunks, substitute margarine
1 large egg, beaten
3 1/2 cup(s) all-purpose flour
Ornamental Frosting (optional)
DIRECTIONSIn 3-quart saucepan, heat sugar, molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, stirring occasionally!. Remove saucepan from heat; stir in baking soda (mixture will foam up in the pan)!. Stir in butter until melted!. With fork, stir in egg, then flour!.
On lightly floured surface, knead dough until thoroughly mixed!. Divide dough in half!. Wrap one half of dough with plastic wrap and set aside!.
Preheat oven to 325 degrees F!. With floured rolling pin, roll remaining half of dough slightly thinner than 1/4 inch!. With floured 3-inch to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings!. Place cookies, 1/2 inch apart, on ungreased large cookie sheet!. Reroll trimmings and cut out more cookies!.
Bake cookies 12 minutes or until edges begin to brown!. Remove cookies to wire rack to cool!. Repeat with remaining dough!.
When cookies are cool, prepare Ornamental Frosting if you like; use to decorate cookies as desired!. Set cookies aside to allow frosting to dry completely, about 1 hour!. Store in tightly covered container (with waxed paper between layers, if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months!.
or:
Spicy Gingerbread Cookies
From Redbook
This recipe has been tested by Redbook
These Spicy Gingerbread Cookies take just minutes to prepare, and they will satisfy every sweet tooth in your holiday household!.
INGREDIENTS conv!. chart U!.S!. Metric
1/2 cup(s) margarine, substitute butter or softened vegetable shortening
1/2 cup(s) granulated sugar
1 large egg
1/2 cup(s) molasses
3 cup(s) all-purpose flour
1 tablespoon(s) ground ginger
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper, freshly ground
DIRECTIONSIn large bowl with electric mixer at medium speed, beat margarine and sugar until light and fluffy, beat egg in well, beat in molasses!.
In second bowl combine flour, ginger, baking soda, cinnamon, salt, and pepper, at low speed, beat gradually into margarine mixture!. Refrigerate dough, wrapped in plastic wrap, at least 2 hours or overnight!.
Heat oven to 350 degrees F!. Work with half dough at a time, keep remainder chilled!. On lightly floured work surface, roll out to 1/8-inch thickness, cut into desired shapes!. Reroll trimmings to make more cookies of desired shapes!.
Place shapes on lightly greased cookie sheets, spacing about 1 inch apart, bake 6 to 9 minutes, depending on shape and size of cookies, until firm to touch!. Remove cookies immediately to wire racks to cool!.
Www@FoodAQ@Com
Spice Cookie Cutouts
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Perfect holiday sweets for an old-fashioned swap with friends!.
INGREDIENTS conv!. chart U!.S!. Metric
1/2 cup(s) sugar
1/2 cup(s) light (mild) molasses
2 teaspoon(s) ground ginger
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground cloves
1/2 teaspoon(s) ground nutmeg
1/4 teaspoon(s) ground black pepper
2 teaspoon(s) baking soda
1/2 cup(s) (1 stick) butter, cut into chunks, substitute margarine
1 large egg, beaten
3 1/2 cup(s) all-purpose flour
Ornamental Frosting (optional)
DIRECTIONSIn 3-quart saucepan, heat sugar, molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, stirring occasionally!. Remove saucepan from heat; stir in baking soda (mixture will foam up in the pan)!. Stir in butter until melted!. With fork, stir in egg, then flour!.
On lightly floured surface, knead dough until thoroughly mixed!. Divide dough in half!. Wrap one half of dough with plastic wrap and set aside!.
Preheat oven to 325 degrees F!. With floured rolling pin, roll remaining half of dough slightly thinner than 1/4 inch!. With floured 3-inch to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings!. Place cookies, 1/2 inch apart, on ungreased large cookie sheet!. Reroll trimmings and cut out more cookies!.
Bake cookies 12 minutes or until edges begin to brown!. Remove cookies to wire rack to cool!. Repeat with remaining dough!.
When cookies are cool, prepare Ornamental Frosting if you like; use to decorate cookies as desired!. Set cookies aside to allow frosting to dry completely, about 1 hour!. Store in tightly covered container (with waxed paper between layers, if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months!.
or:
Spicy Gingerbread Cookies
From Redbook
This recipe has been tested by Redbook
These Spicy Gingerbread Cookies take just minutes to prepare, and they will satisfy every sweet tooth in your holiday household!.
INGREDIENTS conv!. chart U!.S!. Metric
1/2 cup(s) margarine, substitute butter or softened vegetable shortening
1/2 cup(s) granulated sugar
1 large egg
1/2 cup(s) molasses
3 cup(s) all-purpose flour
1 tablespoon(s) ground ginger
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper, freshly ground
DIRECTIONSIn large bowl with electric mixer at medium speed, beat margarine and sugar until light and fluffy, beat egg in well, beat in molasses!.
In second bowl combine flour, ginger, baking soda, cinnamon, salt, and pepper, at low speed, beat gradually into margarine mixture!. Refrigerate dough, wrapped in plastic wrap, at least 2 hours or overnight!.
Heat oven to 350 degrees F!. Work with half dough at a time, keep remainder chilled!. On lightly floured work surface, roll out to 1/8-inch thickness, cut into desired shapes!. Reroll trimmings to make more cookies of desired shapes!.
Place shapes on lightly greased cookie sheets, spacing about 1 inch apart, bake 6 to 9 minutes, depending on shape and size of cookies, until firm to touch!. Remove cookies immediately to wire racks to cool!.
Www@FoodAQ@Com
Black Pepper and Ginger Biscuits
Ingredients:
~300g flour
250g pat of butter
150g Honey
100g Brown Sugar
Inch of fresh ginger, grated
2tsp mixed spice
3tsp freshly ground pepper
Mix together; I found best was to mix all dry ingredients together before incorporating butter!.
Beware there may be too much flour specified, I did it by eye!.!.!.
Place in hot oven at 200C ish( 350-400)!. It doesn't really matter!. Cook until golden brown (20mins ish)!.
Decorate with icing!. Www@FoodAQ@Com
Ingredients:
~300g flour
250g pat of butter
150g Honey
100g Brown Sugar
Inch of fresh ginger, grated
2tsp mixed spice
3tsp freshly ground pepper
Mix together; I found best was to mix all dry ingredients together before incorporating butter!.
Beware there may be too much flour specified, I did it by eye!.!.!.
Place in hot oven at 200C ish( 350-400)!. It doesn't really matter!. Cook until golden brown (20mins ish)!.
Decorate with icing!. Www@FoodAQ@Com
I went through my Good Housekeeping cook book index and there is no such item but you can find a recipe for black pepper ginger biscuits at
http://www!.epicurious!.com/recipes/member!.!.!.Www@FoodAQ@Com
http://www!.epicurious!.com/recipes/member!.!.!.Www@FoodAQ@Com