Some of the things I enjoyed about this recipe:
- the hint of lemon
- the slight crunch of the turbinado sugar topping
- it’s still delicious on day 4
- you can make a design with the apples
I found this recipe here. I just used a different type of apple, and changed the kind of sugar called for.
What you need:
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup turbinado sugar (or 1/2 cup brown sugar and 1/4 cup granulated sugar, which I used)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- zest of 2 large lemons
- 1 & 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup buttermilk (or add 1 tablespoon of white vinegar to milk as a substitute)
- 4 small apples, peeled and cored, cut into 1 & 1/2-cm thick slices (I used Gala apples)
- 2 tablespoons turbinado sugar for sprinkling on top
Butter and then flour (or spray) a 9-inch springform cake pan. Preheat the oven to 350 F.
Using an electric mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until is is light and fluffy again, scraping down the sides of the bowl as needed. Beat in the egg, then the vanilla.
- Combine the flour, baking powder, salt and nutmeg in another bowl, and on low speed mix half of it into the batter.
- Mix in all the buttermilk.
- Mix in the remainder of the dry ingredients.
Pour the batter into the springform pan, spreading it to the edges using a spatula.
- Arrange the apples on top of the batter, pushing them down slightly. Sprinkle the top with some turbinado sugar and a light dusting of nutmeg.
Place the filled springform pan on a baking sheet and bake for 45-55 minutes (mine was done on the early side). When a toothpick is inserted into the cake it should come out with a few crumbs attached.
Allow the cake to cool for a few minutes, then remove the springform ring and allow the cake to cool.
- When the cake has cooled completely you can store it in an airtight container for several days.
These cookies are a great combination of ginger and chocolate, and they are perfect for serving or giving away at Christmas time. Because the chocolate it bittersweet it really balances out the sugar, and the large-grain sugar coating makes them look really pretty. Perfect with sparkling lights!
I found this yummy recipe here.
The only difficulty I had was getting the sugar to stick to the outside. My hands tend to be quite cold, so I have to warm the dough up a bit in my hands before rolling in the sugar, which made things a little easier.
What you need:
- 1/2 cup turbinado sugar (large-grain)
- 6 ounces bittersweet chocolate
- 2 cups whole wheat pastry flour (or all-purpose)
- 1 teaspoon baking soda
- 4 & 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/4 cup unsulphured molasses
- 2/3 cup fine grain natural cane sugar (or white sugar)
- 1 & 1/2 tablespoons grated fresh ginger
- 1 large egg, well beaten
What you do:
- Preheat the oven to 350F with the racks in the top and bottom third of the oven. Line two of baking sheets with parchment paper.
- Place the large-grain sugar in a small bowl and set it aside.
- Finely chop the chocolate into 1/8-inch pieces, so that it is basically shavings.
- In a large bowl whisk together the flour, baking soda, ground ginger, and salt.
- Heat the butter in a saucepan until it has just barely melted. Remove it from heat and stir in the molasses, (cane or white) sugar, and the fresh ginger. The mixture should be warm, so if it is hot let it cool a bit. Whisk in the egg.
- Pour the butter mixture over the flour mixture and stir until it is just combined. Fold in the shaved chocolate.
- Make balls out of 2 teaspoons of the dough and roll them between your hands. Roll in the turbinado sugar, then roll in your hands so the sugar sticks to them.
- Place them a few centimetres apart on the baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and become fragrant.
- Allow them to cool for a few minutes, then remove to a wire rack to cool.
- Once cool you can store in an airtight container.