GINGER/LEMON SLICES
Steps:
- Kube bittin abd sudes if a 9x5x3-inch loaf pan with waxed paper. Cream butter & sugar. Beat in egg. Whisk together flour, 1/2 tsp. ginger, salt, and baking soda. Stir flour mixture into creamed butter mixture until well blended. Divide dough in half. To one half add 3/4 tsp. ginger, cinnamon and molassas and blend well. To the other half blend in lemon juice and lemon peel. Spread ginger mixture evenly in prepared pan. Spread the lemon muxtue evenly over the ginger mixtue. Cover and place in the freezer until firm. (Dough can be prepared days or weeks in advance and keep frozen before slicing and baking). Preheat oven to 375F. Turn douch out of pan and remove waxed paper. Cut dough in thirds length-wise; cut each thrid crosswise into 1/4 inch clices. Place slices 3/4 inch apart on ungreased cookie sheet. Bake 8 - 10 min. or until lightly browned at edges. Transfer cookies to wire rack; let cool. Store in airtight container.
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Mashuk Baloch
[email protected]These slices are a bit too sweet for my taste, but they're still good.
Rupak Kunwar
[email protected]I'm so glad I found this recipe. These slices are a great way to use up leftover ginger and lemons.
sopiqul islam
[email protected]These slices are so addictive! I can't stop eating them.
Kiyaga Alecks Clay
[email protected]I love the sweet and tangy flavor of these slices. They're the perfect snack to satisfy my sweet tooth.
Agnes Rogers
[email protected]These slices are so easy to make and they're so delicious! I've already made them twice and I'm sure I'll be making them again and again.
Tahamid Idrak
[email protected]I made these ginger lemon slices last night and they were a hit! My kids loved them and my husband said they were the best candied ginger he's ever had.
Azom Ruhul
[email protected]This recipe is a great way to use up leftover ginger and lemons. The slices are candied and then coated in sugar, giving them a sweet and tangy flavor. They're perfect for snacking on or adding to desserts.