Best Citrus Ginger Ginger Snaps Recipes

CITRUS-GINGER GINGER SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat 1 1/2 cups sugar and butter together until light and fluffy. Add egg and vanilla extract and beat until smooth. Beat candied ginger, grated ginger, lemon zest, ground ginger, and cinnamon into butter mixture; stir in molasses.
• Fold flour and baking soda into ginger-butter mixture until a stiff dough forms. Roll dough into 1-inch balls.
• Pour remaining 1/2 cup sugar into a shallow bowl. Roll dough balls in the sugar and place balls 2 inches apart on prepared baking sheets.
• Bake in the preheated oven until cookies flatten, lose their sheen, and slightly crack, about 12 minutes. Cool for 3 to 5 minutes on the baking sheets before transferring to wire racks to cool completely.

INDIAN SUMMER CITRUS PUDDING WITH GINGER SNAPS AND SALTED CARAMEL

Steps:

• Pre-heat oven to 325 degrees F.
• Butter and lightly sugar 4 ramekins (approximately 6-ounce size). In a mixer, combine yolks, buttermilk, juice and zest and beat until well combined. Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined. Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
• Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color. Allow to cool slightly, then carefully invert onto a plate.
• Break up cookies into pieces and place in food processor. Pulse until you have a fine crumb, then add butter, salt, molasses, sugar and egg white. Pulse again until you have a smooth batter, then use an off-set spatula to smear out a thin layer on a cookie sheet (if you are not using a non-stick tray, grease it with butter or line with a silpat). Bake in a preheated 350 degree oven for 10 minutes. Allow to cool slightly before removing from the tray to cool on the bench top. Break up into individual sized pieces before serving.
• Yield: make aprox 10 pieces
• Add sugar, and butter to a sauce pot and set over medium heat. Reduce until thick and syrupy - about 7 minutes then remove from heat. Add cream (be careful as it will bubble up) then stir and season with salt.