Here’s How To Use A Dash of Ginger To Completely Transform Your Homemade Goodies

Ginger is that hiding “+4” UNO card, that hides in plain sight and does not reveal itself until a proper mouthful, such is the ingredient. The distinctive zing of ginger comes from its gingerol compounds. When ginger is grated, chopped, or ground, these oils are released, infusing recipes with that trademark ear-warming heat. In baked goods, ginger enhances the natural flavors of ingredients. Paired with molasses, its spiciness balances the sweet stickiness. Fresh ginger also brings out the juiciness of ripe berries and stone fruits. Freshly pounded ginger pairs well with spices like cinnamon and nutmeg, as well as the delicate lemon and coconut. So, here are some recipes for you to get started with this versatile kitchen staple.

1. Gingerbread Cookies

Ingredients:

• 350 gm all-purpose flour
• 125 gm brown sugar
• 125 gm molasses
• 75 gm butter, softened
• 1 1/2 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 egg

Instructions:

• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses, then mix in the egg.
• In a separate bowl, whisk together the flour, ginger, cinnamon, cloves and salt.
• Gradually stir the dry ingredients into the wet ingredients. The dough will gradually turn soft. Cover with plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 180°C. Line the baking tray with baking paper.
• Roll the dough to 1/4 cm thickness on a lightly floured surface. Cut into shapes using cookie cutters.
• Place cookies 1 cm apart on the prepared baking tray.
• Bake for 8-10 minutes, until the edges are firm. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

2. Gingerbread Loaf

Ingredients:

• 350 gm all-purpose flour
• 120 gm brown sugar
• 100 gm molasses
• 80 gm butter, softened
• 1 egg
• 15 ml vanilla extract
• 5 gm baking soda
• 5 gm ground ginger
• 2 gm ground cinnamon
• 1 gm ground cloves
• Pinch of salt

For the cream cheese frosting:

• 200 gm cream cheese, softened
• 80 gm butter, softened
• 15 ml vanilla extract
• 300-400 gm powdered sugar

Instructions:

• Preheat the oven to 180°C. Grease a loaf pan.
• In a large bowl, beat butter and sugar until light and fluffy. Beat in egg then molasses, vanilla, and salt.
• In a separate bowl, whisk flour, baking soda, ginger, cinnamon and cloves. Stir into wet ingredients.
• Pour batter into prepared pan and bake for 55-60 minutes until a toothpick inserted comes out clean.
• Allow to cool completely before frosting. For frosting, beat cream cheese and butter until fluffy. Beat in vanilla. Gradually stir in powdered sugar until it reaches a spreadable consistency.
• Frost the cooled loaf, slice, and serve.

3. Apple Ginger Galette

Crust:

• 350 gm flour
• 60 gm granulated sugar
• 50 gm cornmeal
• 5 gm salt
• 10 gm cardamom
• 100 gm cold unsalted butter, cut into cubes
• 150 ml ice-cold water

Filling:

• 700 gm apples, peeled, cored and sliced
• 30 gm unsalted butter
• 30 gm sugar
• 1 gm lemon juice
• 5 gm ginger, grated

Topping:

• 1 egg
• Pinch of salt
• 1-2 tbsp sugar

Instructions:

• Mix the dry crust ingredients of flour, sugar, cornmeal, salt, and cardamom in a large bowl. Add butter and rub into dry ingredients until coarse crumbs form. Stir in water until just combined. Shape into a disk and refrigerate for 30 minutes.
• Toss apple slices with butter, sugar, lemon juice, and ginger in a bowl.
• Preheat the oven to 180°C. Line a baking tray with baking paper.
• Roll out chilled dough on a lightly floured surface to an oval about 3-4 mm thick. Transfer to a baking tray.
• Arrange apple filling in the center, leaving a 2-3 cm border. Fold edges over the filling, leaving the center exposed.
• Whisk the egg with salt for the wash and brush over the crust.
• Bake for 1 hour until the crust is deep golden brown. Cool for 20 minutes before serving.

4. Ginger Molasses Cake

Ingredients:

• 350 gm all-purpose flour
• 250 gm brown sugar
• 150 gm molasses
• 125 gm butter, softened
• 100 gm ginger, grated
• 2 eggs
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 250 ml buttermilk

Instructions:

• Preheat the oven to 180°C. Grease a 20x20 cm baking pan.
• In a large bowl, cream together the brown sugar and butter until light and fluffy. Beat in the eggs one at a time.
• In a separate bowl, whisk together the flour, baking soda, salt and ground ginger.
• In another bowl, combine the molasses and buttermilk.
• Add the dry ingredients to the creamed butter mixture alternately with the molasses mixture, beating just until blended after each addition. Stir in the grated ginger.
• Pour batter into the prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
• Allow to cool in pan for 10 minutes before removing to a wire rack to cool completely.