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Laurel's Recipe - Gingerbread - 22 May


Gingerbread Waffles

2 cups flour
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
Pinch ground cloves
4 large eggs
100g butter, melted and cooled
1 cup milk
1/2 cup sour cream, plus more for serving
3 tablespoons molasses

  • Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl.
  • Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl.
  • Add egg mixture to flour mixture, and whisk until smooth.
  • Heat a waffle iron.
  • Spoon 1/3 cup batter into the waffle iron, and cook until golden brown.
  • Serve warm waffles with sour cream and jam.


Real Gingerbread - serve as a dessert!

2 1/4 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp salt
125g butter, well softened
2/3 cup molasses
2/3 cup packed brown sugar
2 large eggs
3 tbsp finely grated, peeled fresh ginger
2/3 cup hot water

  • Put oven rack in middle position and preheat oven to 180C.
  • Butter a 24cm square baking tin.
  • Whisk together flour, baking soda, spices, and salt in a bowl.
  • Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined.
  • Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (mixture may appear curdled).
  • Pour into tin and bake until a skewer inserted in centre of cake comes out clean, 35 to 40 minutes. Cool in the tin, on a rack.
Caramel Sauce

225g butter
1 1/2 cups packed brown sugar
1 cup cream
1/2 teaspoon vanilla

In a small heavy saucepan, melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.

Cut warm gingerbread into squares and serve with ice cream and warm sauce.

Gingerbread Biscotti

80ml vegetable oil
200g white sugar
3 large eggs
60ml molasses
3 � cups flour
2 tsps baking powder
2 tsps ground ginger
1 tsp ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
Pinch black pepper

  • Preheat the oven to 190 C.
  • Grease or line a baking tray with baking paper.
  • In a large bowl, mix together oil, sugar, eggs, and molasses.
  • In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, pepper and nutmeg.
  • Mix into egg mixture to form a stiff dough.
  • Divide dough in half, and shape each half into a roll the length of the baking tray.
  • Place rolls on the tray and pat down to flatten the dough to 1 1/2cm thickness.
  • Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  • When cool enough to touch, cut into 1 1/2cm  thick diagonal slices.
  • Place sliced biscotti back onto the baking tray and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
  • Cooled biscotti can be dipped in melted white chocolate for a few more calories!

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