South African Ginger Cookies Recipes

Steps:

• Heat molasses in small saucepan to boiling point.
• Boil 1 minute.
• Add sugar and butter and stir until butter is melted.
• Cool.
• Beat in egg.
• Sift together flour, salt, soda and spices.
• Add to first mixture and mix thoroughly.
• Cover bowl tightly and chill overnight.
• Roll out a portion of the dough at a time on lightly floured pastry cloth.
• Roll out thin.
• Cut into desired shapes.
• Bake in a moderate oven (350F) 6 to 8 minutes.
• The dough may be shaped into a roll and wrapped in waxed paper.
• Chill thoroughly overnight or longer.
• Slice thin and bake in moderate oven (350F).
• These should be stored in an air-tight container - allow flavor to "ripen".

Steps:

• Preheat oven 400°F.
• In bowl, cream butter and sugar. Beat in egg.
• Sift flour and baking powder together and stir into the butter mixture.
• Roll dough about 1/4 inch thick. Brush with the egg yolk, then sprinkle generously with sugar and then the almonds.
• Cut into narrow strips. Form each strip into a figure-8 shape.
• Bake on lightly greased baking sheet 8-10 minutes.

Steps:

• Preheat the oven to 190oC or 375oF Gas 5. Grease a baking sheet.
• Cream together the sugar, margarine, salt and vanilla essence until very soft and light.
• Work in the flour, cocoa and ginger, adding a little milk, if necessary, to bind the mixture. Knead lightly on a floured surface until smooth.
• Roll out the dough to about 5 mm or 1/4 inch thick. Stamp out shapes using floured biscuit cutters and place on the prepared baking sheet.
• Bake the cookies for 10 - 15 minutes. Leave to cool on the baking sheets until firm, then transfer to a wire rack to cool completely.
• Decorate with glace icing and pieces of glace cherries.

Steps:

• Preheat oven 400°F.
• In bowl, cream butter and shortening. Add cloves, ginger, cinnamon, allspice, and orange peel. Mix well.
• Beat in eggs, sugar, and almonds.
• In another bowl, sift together flour, baking soda, salt, and baking powder. Add to butter mixture alternately with the brandy and wine.
• Chill dough for about 30 minutes to an hour, or until firm enough to roll.
• Turn chilled dough out on a floured board and roll until the dough is very thin.
• Using pastry cutters, cut the dough into desired shapes.
• Bake on greased cookie sheets for 10-15 minutes, or until nicely browned.

Steps:

• Preheat oven to 350°.
• Add molasses, sugar and eggs to the margarine.
• Beat well.
• Sift together and add to this mixture flour, soda and spices.
• Refrigerate the dough for several hours.
• Make into small balls.
• Roll in sugar.
• Bake until firm or brown, about 8-10 minutes.

Steps:

• Combine butter, sugar, corn syrup and spices in a saucepan.
• Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.
• Remove from heat and transfer to a mixing bowl.
• Allow sugar mixture to cool to room temperature.
• Stirring occasionally might help speed up this process.
• Stir eggs into cooled sugar mixture.
• Sift flour and baking soda together and add to sugar mixture.
• Mix well.
• Roll dough into a ball.
• Cover and chill in the refrigerator for 8-12 hours or overnight.
• Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.
• Cut into desired shapes.
• Bake in preheated oven at 350°F for about 10-15 minutes, or until firm to the touch.
• Cookies can be left plain, or decorated with pipped icing.
• NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.