Best 3 Whole Wheat Ginger Cigarettes Recipes

WHOLE-WHEAT GINGER SCONES

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
• Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you're using a mixer, it will still have some lumps.
• Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.
• Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.

SOFT WHOLE-WHEAT GINGER SPICE COOKIES

Steps:

• Preheat oven to 350F. Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside. In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses. Gradually stir dry ingredients into molasses mixture. Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.
• Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

WHOLE-WHEAT GINGER CIGARETTES

Steps:

• Preheat oven to 425 degrees.
• Combine butter and sugar in medium-size bowl and cream with wooden spoon. Gradually add egg whites and beat until smooth. Add lemon zest, ginger and vanilla and lemon extracts and stir to mix. Add flour and stir to incorporate.
• For each cookie, drop a teaspoonful of batter onto well-buttered baking sheet and spread batter into a 3-inch square (for easy handling, make only four cookies at a time).
• Bake 4 minutes, or until edges turn golden brown. Remove from oven and use spatula to flip cookies onto a plate; working quickly, roll each into a tight tube; press the outside edge of each to close, and hold a few seconds to ensure shape. Place on wire cake rack to cool completely. Continue baking and shaping until all batter is used. Store in airtight container until ready to serve.