Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 cup dried currants
Special equipment needed:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy.
4. Add molasses and egg, and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Stir in the currants.
7. Drop dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft.
9. Remove from oven and let cool on the baking sheet for 5 minutes.
10. Transfer cookies to a wire rack and let cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
5. Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Fat: 4g
Carbohydrates: 20g
Protein: 1g
Sodium: 80mg
Sugar: 11g
Substitutions for ingredients:
- You can use raisins or chopped dried apricots instead of currants.
- If you don't have molasses, you can use honey or maple syrup instead.
Variations:
- Add 1/2 cup chopped crystallized ginger for extra ginger flavor.
- Drizzle cookies with melted white chocolate for a festive touch.
- Add 1/2 cup chopped walnuts or pecans for crunch.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- For a softer cookie, bake for 10 minutes. For a crisper cookie, bake for 12 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
These cookies are best served at room temperature, but you can warm them up in the microwave for a few seconds if desired.
Presentation ideas:
Arrange cookies on a festive platter or cookie tin for gift-giving.
Garnishes:
Dust cookies with powdered sugar or sprinkle with chopped nuts.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These cookies are a sweet treat on their own, but you could also serve them with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils before preparing the recipe.
- Store leftovers properly to prevent spoilage.
Food history:
Gingerbread has been a popular treat for centuries, dating back to medieval times. It was often shaped into elaborate designs and used as decorations for special occasions.
Flavor profiles:
These cookies have a warm, spicy flavor from the ginger, cinnamon, and cloves, with a sweet and tangy burst from the currants.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea.
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