Gingerbread Jars With Cranberry Curd Recipes

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GINGERBREAD GIFT JARS

Layer a jar with ingredients for delicious ginger biscuits and present as a thoughtful homemade gift

Provided by Good Food team

Categories     Treat

Time 20m

Yield Makes 1 x 450g jar

Number Of Ingredients 8



Gingerbread gift jars image

Steps:

  • Mix sugar with ginger, allspice and cinnamon. Spoon into a jar and pack down tightly. Add a layer of crystallised ginger. Mix flour with baking powder and bicarbonate of soda and spoon on top of the ginger. Put on the lid, decorate with ribbons and a cookie cutter.
  • Label with cooking instructions: Mix 150g melted butter with 1 tbsp golden syrup and 1 egg yolk. Add to the dry ingredients, mix well, then knead to a dough. Chill for 15 mins then roll out. Cut into biscuits and bake at 200C/180C fan/gas 6 for 8-10 mins. Cool on a wire rack.

Nutrition Facts : Calories 184 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium

100g soft light brown sugar
1 tsp ginger
¼ tsp allspice
¼ tsp cinnamon
50g chopped crystallised ginger
225g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda

CRANBERRY GINGERBREAD WITH BROWN SUGAR WHIPPED CREAM

Categories     Cake     Mixer     Dairy     Ginger     Dessert     Bake     Christmas     Cranberry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 22



Cranberry Gingerbread with Brown Sugar Whipped Cream image

Steps:

  • For gingerbread:
  • Preheat ovven to 350°F. Grease 13x9x2-inch galss baking dish; dust with flour. Sift first eight ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients. Fold in cranberries and crystallized ginger.
  • Spread batter in prepare pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon.
  • For brown sugar ceam:
  • Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Gingerbread:
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoons baking soda
3/4 teaspoons salt
3/4 teaspoons ground allspice
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup firmly packed dark brown sugar
2 large eggs
1 cup plus 2 tablespoons unsulfured light molasses
1 cup plus 2 tablespoons buttermilk
2 1/2 cups cranberries, coarsely chopped in processor
1/3 cup chopped crystalized ginger
Brown sugar cream:
1 cup chilled whipping cream
1/3 cup chilled sour cream
1/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract
Additional ground cinnamon

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