GINGER CRUNCH SHORTCAKE
Steps:
- Preheat Oven 350°F / 175°C (standard bake) 325°F / 165°C
- Grease 9 x 13" (20 x 30cm) pan and line with parchment paper. Make sure parchment paper edges are higher than the pan so you can easily lift cooked shortcake out before cutting.
- Cream Butter and Sugar
- Mix in Flour, Baking Powder and Ginger until it resembles crumbs
- Dump into prepared pan and press out evenly with hands
- Bake for 20 - 25 minutes until a very light golden color all over
Nutrition Facts : ServingSize 1 piece, Calories 172 kcal, Carbohydrate 21 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 95 mg, Fiber 1 g, Sugar 14 g
GINGER-RICE CRUNCH RECIPE(GLUTEN FREE)
Gluten-free Rice Chex* mixes up into a honey of a snack with banana, coconut, nuts and ginger.
Categories Snack
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250ºF. Spray large roasting pan with cooking spray. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly.
- Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : ServingSize 24 Servings (1/2 cup each)
GLUTEN-FREE GINGERBREAD
Enjoy our gluten-free version of gingerbread. We've shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree
Provided by Liberty Mendez
Time 35m
Yield Makes 14-16
Number Of Ingredients 8
Steps:
- In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
- Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
- Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs
Nutrition Facts : Calories 145 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Protein 1 grams protein, Sodium 0.23 milligram of sodium
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