JAMAICAN GINGER CAKE GINGER & Cinnamon Tea GINGER Cookies
Total Page：16
File Type：pdf, Size：1020Kb
Image: Julia Topp / Unsplash Image: Julia Topp Image: Yulia Khlebnikova / Unsplash Khlebnikova Image: Yulia JAMAICAN GINGER CAKE GINGER & CINNAMON TEA CUT HERE CUT HERE Image: Kim Daniels / Unsplash Image: Nathan Dumlao / Unsplash Image: Nathan GINGER COOKIES GINGER BEER GINGER & CINNAMON TEA JAMAICAN GINGER CAKE WHAT YOU NEED: WHAT YOU NEED: 4cm (approx.) piece of fresh ginger, peeled and sliced 100g butter or margarine 175g self-raising flour Four cups of cold water 100g dark brown sugar Four tsp ground ginger Two cinnamon sticks 175g golden syrup 50g fresh ginger, Two tbsp of honey Two tbsp ginger wine peeled and finely chopped Two eggs, lightly beaten 100g crystallised ginger HOW TO MAKE IT: 1. Place the ginger, cinnamon and cold water in a HOW TO MAKE IT: saucepan over high heat. 1. Heat the oven to gas mark 3, 170°C, fan 150°C. 2. Cream together the butter and sugar with a pinch 2. Cover and bring to the boil. Reduce heat to low. of salt. Pour in the golden syrup, ginger wine and eggs. Simmer, uncovered, for five minutes. Beat to form a smooth mixture. 3. Strain mixture into a heatproof jug. Add honey, stir 3. Sift the flour and ground ginger over the mix, then gently and set aside for 10 minutes. Then it’s ready to serve! fold in with the fresh and stem ginger. 4. Spoon into a greased small loaf tin and bake for about 50–60 minutes, until a skewer inserted into the middle comes out clean. 5. Allow the cake to completely cool in the tin before slicing and serving. ER SUPPORT ER SUPPORT CANC UK'S CANC UK'S BIG BIG SOCIAL SOCIAL CUT HERE CUT HERE GINGER BEER GINGER COOKIES WHAT YOU NEED: WHAT YOU NEED: 200g ginger, thickly sliced 100g salted butter, cubed 1 small egg yolk, beaten Two large lemons, peeled and juiced 75g light brown soft sugar 100g golden syrup 75g golden caster sugar 1 tbsp grated fresh ginger 250g self-raising flour 100g light brown muscovado sugar 1 tsp bicarbonate of soda 1½ tbsp ground ginger Ice One litre of soda or sparkling water Mint sprigs for garnish HOW TO MAKE IT: 1. Heat the oven to 190C/170C fan/gas mark 5. Line two HOW TO MAKE IT: large baking trays with grease-proof paper. In a saucepan 1. Put the ginger in a saucepan, over a low heat, with the over a low heat, melt the butter, sugar, fresh ginger and lemon peel, sugars and 500ml of water, then stir until the golden syrup and leave to cool. sugars have dissolved. Increase the heat to medium, then 2. Mix the flour, ground ginger and bicarbonate of soda simmer for 15-20 mins, or until reduced and syrupy. together in a bowl with a wooden spoon. Gradually stir Remove from the heat and leave to cool completely. in the cooled sugar mixture and the egg yolk and knead 2. Strain the syrup into a jug through a sieve lined with briefly to make a dough. muslin. At this stage, you can transfer the syrup to a small 3. Roll the dough into 20g balls and put on the prepared sterilised bottle or jar and keep in the fridge for up to baking trays with 3cm between each to allow for spreading. two weeks. Bake for 8-10 mins, until golden brown. Leave to cool on 3. Pour the ginger syrup into a large serving jug. Tip in the the trays for a minute, then transfer to a cooling rack to lemon juice, fill with ice and top up with the soda water. cool completely. Serve garnished with a few mint sprigs. ER SUPPORT ER SUPPORT CANC UK'S CANC UK'S BIG BIG SOCIAL SOCIAL.