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FOURTH: Preheat the oven to 375°F. Using a sharp knife, cut the chilled dough into 1/4-inch thick slices. Place slices 2 inches apart on a parchment-lined cookie sheet. FIFTH: Bake cookies for 8 to 10 minutes. Cookies are done when the edges start to brown and the tops are golden brown.

Recipe Deliciously easy ginger biscuits * Eating Covent Garden

Make and chill the dough. In a food processor, pulse the flour, powdered sugar, salt, ground ginger, candied ginger and candied orange peel, until the candied ginger and orange peel is finely chopped and evenly distributed. With the processor running, drop the pieces of butter in, pulsing just until distributed. Add the vanilla and the milk.

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Arrange on the baking sheets, placing the cookies about 2" apart. Bake the citrus shortbread for 11 to 13 minutes, rotating from top to bottom and front to back halfway through, until light brown on the outsides and golden in the centers. Let the shortbread cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool.

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STEP 1. Combine molasses, brown sugar, butter, egg and orange zest in bowl. Beat at medium speed until smooth and creamy. Add all remaining ingredients except chocolate; beat at low speed until well mixed.Divide dough in half; wrap each half in plastic food wrap.

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Instructions. Preheat oven to 350°F / 180°C and line a cookie sheet with parchment paper. Beat together the butter and sugar until light and fluffy. Add the zest of 1-2 oranges, dependong on how punchy you want the orange flavour to be. Squeeze the juice of one of the oranges into the mixture (about 4 tablespoons)

Mainly Baking Date and Ginger Chocolate Chip Biscuits

1 cup all-purpose flour. 1⁄2 teaspoon salt. 1 cup semi-sweet chocolate chips. Preheat oven to 350 degrees. Combine first 4 ingredients in a large bowl and beat at low speed until smooth and creamy. Add vanilla and orange rind and beat well. Combine flour and salt and add to cream mixture; beating well. Stir in chocolate chips.

Granny's Ginger Biscuits Susiechef

Preheat oven to 350°F. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then stir in the vanilla extract, molasses, and orange zest. In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon, nutmeg, and salt.

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Cover, and chill dough for at least 2 hours, or up to overnight. Preheat oven to 375°F. Roll generous tablespoons of dough into a ball, approximately the size of a ping pong ball. Roll dough balls in remaining sugar. Place 2 inches apart on an ungreased cookie sheet lined with parchment paper. Bake for 10-12 minutes.

Keep Calm & Curry On baking

Instructions. Preheat oven to 350 F. Sift together the first 7 ingredients and set aside. In a large bowl using a hand mixer or standing mixer, cream together butter and 1 cup of sugar until light and fluffy (about 1-2 minutes). Add egg to the creamed butter mixture and beat another minute until combined.

the Best Recipes Orange Gingernut Biscuits

Step 1. Preheat oven to 350°. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add honey, orange extract, and egg, beating until blended. Stir together flour, orange zest, ground ginger, baking soda, and baking powder; gradually add to sugar mixture, beating until blended.

Orange & Ginger Cookies with Chocolate Drizzle Your Homebased Mom

Line two baking sheets with parchment paper and preheat the oven to 350 F. In the bowl of a stand mixer with the paddle attachment, beat the butter with the sugars until light and fluffy. Beat in the egg. Add the molasses, orange zest and gingerroot and mix until combined. In a separate bowl, combine the flour, baking soda, salt and spices.

Chef Mommy Gingerbread Cookies

Preheat the oven to 350°F. Cream the butter, brown sugar and ½ cup white sugar together in an electric mixer. Beat in the molasses and the egg and then add the orange rind. Sift the flour, baking soda, ginger, cinnamon, cloves and salt together and then stir into the wet ingredients. Blend thoroughly but don't over-mix.

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1 1/2 tsp baking soda. 1 tsp each ground cinnamon and ginger. Preheat oven to 350 degrees F (176 C). In a bowl, cream butter. Then add sugar and egg and mix again. Add molasses and mix until well combined. Add flour, salt, baking soda and spices to a sifter and gradually sift over wet ingredients while mixing.

Lemon Ginger Cookies

1/2 tsp anise extract (optional) sugar, for rolling. Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, salt and spices. In a large bowl, whisk together sugar and vegetable oil until well-blended. Beat in egg, molasses, orange zest, vanilla extract and anise extract (if using).

Lemon & Stem Ginger Biscuits Shop Moores Biscuits

In the bowl of an electric mixer (or food processor), combine the flour, confectioners' sugar, baking powder, salt, orange zest, ginger, and turmeric. Mix in the pieces of butter until it is in small pieces throughout. In a small bowl, stir together the orange juice and vanilla. Pour into the mixer bowl and mix just until the dough forms.

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Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight. When ready to bake, preheat the oven to 350F (180C). Scoop out the cookie dough and shape it into the size of a golf ball. Place each cookie on a baking tray lined with parchment paper, leaving at least 2 inches (5cm) space between each.