Hot orange and ginger in one bite! Orange and ginger cookies go well with tea! A few days ago, I was thinking about what to bake and wanted something warm but fresh and summery. So I made orange and ginger cookies!
Ingredient
– Butter– Sugar– Flour– Orange– Ground Ginger
Direction
1
Taste some dough to see if you like the orange-ginger balance. Adjust as needed. If you add lots of ginger but no orange, add milk or water to balance the dough. Orange and ginger cookie dough is safe to eat without raw eggs or unsafe ingredients.
2
Keep your surface and rolling pin floured to avoid sticking and breaking dough. Flour your press-down cookie cutter, like I did!
3
Cookie lifters aren't 'necessary', but since I started using one, my life is much easier! Any flat, hard-edged spatula will do as a 'cookie lifter'. Most supermarkets sell them. Transferring cookies from the work surface to the cookie sheet without damage or finger marks is easier.
4
Watch the bake—how thick you roll your dough affects cookie baking speed. Watch and remove them when the edges turn golden brown. Orange and ginger cookies may be harder to spot turning colour, so watch them. Soft centres harden as they cool.
5
Preheat oven to 350°F / 180°C and line cookie sheet with parchment Beat butter and sugar until fluffy.
Add 1-2 orange zests, depending on how punchy you want the orange flavour.
6
Add 4 tablespoons of orange juice to the mixture.
Add flour and ground ginger and mix until dough forms. If it won't form a dough, add more orange juice.
7
Roll the dough to ½ inch thickness on a floured surface and cut into desired shapes. Bake for 16 minutes or until edges begin to turn golden.
also see
also see
CHOCOLATE SANDWICH COOKIES WITH WHIPPED GANACHE RECIPE