Iced Gingerbread Oatmeal Cookies Sallys Baking Addiction Food

ICED GINGER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Combine sugar, ginger, cinnamon, baking soda, nutmeg, and salt in a bowl and mix well. Add molasses, melted butter, evaporated milk, and vanilla extract and mix well. Add flour, stirring constantly, 1 cup at a time until just combined. Add up to 1/4 cup of additional flour if dough is too sticky.
• Place spoonfuls of dough 2 inches apart on the prepared baking sheet. Flatten the dough with floured fingertips to about 1/4-inch thickness.
• Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer to a rack and cool completely before frosting, at least 30 minutes.
• Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer until well blended. Add confectioners' sugar and vanilla extract. Beat frosting until creamy.
• Combine caramels and half-and-half in a small saucepan over low heat. Cook, stirring constantly, until caramels are completely melted and the sauce is blended, about 10 minutes.
• Frost cooled cookies with the frosting, drizzle with the caramel sauce, and sprinkle with sea salt.

ICED GINGER SHORTCAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 20cm square baking tray. Beat the butter and sugar until pale and fluffy. Sift in the flour and ginger, then mix together with a knife. Using lightly floured hands, bring the mixture together to form a dough, then spread it into the greased baking tray. Bake for 30 mins until golden. Remove from the oven and leave to cool slightly.
• For the icing, melt the butter and syrup in a pan. Remove from the heat, sift in the icing sugar and ginger, then mix until smooth and glossy. Cool until almost cold and beat well again. Spread the icing over the shortcake using a palette knife, decorate with chopped crystallised ginger and serve cut into slices.