Satisfy your cravings with our easy and delicious snack recipes. From sweet treats to savory treats, RecipeShare App has got you covered!

Snack


## Why Sweet Potato Banana Bread?

### Nutritional benefits

Sweet potatoes and bananas are both packed with essential nutrients, making this bread a healthy choice for you and your family. Sweet potatoes are an excellent source of vitamins A and C, fiber, and potassium, while bananas provide potassium, vitamin C, and vitamin B6.

### Unique flavor combination

The natural sweetness of sweet potatoes pairs wonderfully with the moist and rich flavors of bananas, creating a unique and tasty bread that's sure to impress.

## Ingredients

- 240g sweet potatoes, cooked and mashed (about 2 medium sweet potatoes)
- 300g ripe bananas, mashed (about 3 medium bananas)
- 250g all-purpose flour
- 120g sugar
- 113g unsalted butter, melted
- 2 large eggs
- 60g milk
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 75g chopped nuts or chocolate chips

## Nutrition Information

Based on the ingredients provided, a single serving of sweet potato banana bread (1/12th of the loaf) contains approximately:

- 280 calories
- 10g of fat
- 45g of carbohydrates
- 3g of protein
- 3g of fiber.

## Preparing the Sweet Potatoes

To prepare the sweet potatoes, you can either bake, steam, or boil them. Once they're cooked, remove the skin and mash them with a fork or potato masher until smooth. Set aside to cool before incorporating into the batter.

## Making the Batter

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together the mashed sweet potatoes, mashed bananas, melted butter, eggs, milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired, fold in the chopped nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

## Baking the Bread

Bake the sweet potato banana bread for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

## Storing and Freezing Tips

Sweet potato banana bread can be stored at room temperature for up to 3 days, wrapped in plastic wrap or stored in an airtight container. To extend its freshness, you can store the bread in the refrigerator for up to a week.

To freeze the bread, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Label and date the container, and freeze the bread for up to 3 months. To thaw, remove the bread from the freezer and let it sit at room temperature for a few hours before serving.

## Serving Suggestions

Sweet potato banana bread is delicious on its own, but you can also enhance its flavors by serving it with:

- A spread of butter or cream cheese
- A dollop of Greek yogurt
- A drizzle of honey or maple syrup
- A scoop of vanilla ice cream for a decadent dessert

## Adapting the Recipe

### Gluten-free option

To make this bread gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that's suitable for baking.

### Vegan option

For a vegan version of this bread, replace the eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) and use plant-based milk and a vegan butter substitute.

### Nut-free option

If you prefer a nut-free bread or have allergies, simply omit the optional nuts or replace them with an alternative, such as dried fruit or additional chocolate chips.

## Frequently Asked Questions

### Can I use canned sweet potatoes?

Yes, you can use canned sweet potatoes as long as they're drained well and don't contain any added sugar or syrup.

### What's the best way to mash the bananas?

You can mash bananas using a fork, potato masher, or even an electric mixer on low speed.

### Can I use whole wheat flour instead of all-purpose flour?

Yes, you can replace the all-purpose flour with whole wheat flour for a more wholesome bread. Keep in mind that the texture may be denser and slightly drier.

### Do I need to add any additional sweetener?

The natural sweetness of sweet potatoes and ripe bananas should be enough, but you can adjust the sugar to taste or substitute it with other sweeteners like honey, maple syrup, or agave.

### Can I turn this recipe into muffins?

Absolutely! Simply divide the batter among greased or lined muffin cups and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

## Final Thoughts

Sweet potato banana bread is a delightful and nutritious twist on the classic banana bread recipe. Packed with vitamins and minerals, it's a delicious and healthy treat that's sure to become a family favorite. With its versatile ingredients and adaptable recipe, you can easily create a loaf that caters to your specific dietary preferences. So, why not give this scrumptious bread a try and enjoy a slice (or two) today?

## Bonus: More Sweet Potato Banana Bread Variations

Looking for more ways to customize your sweet potato banana bread? Here are a few additional ideas to make your loaf even more special:

### Spice it up

Add a pinch of ground cloves, ginger, or allspice to the batter for a more complex flavor profile. You can also increase the amount of cinnamon for a spicier kick.

### Add some texture

Incorporate a variety of mix-ins, such as shredded coconut, raisins, or dried cranberries, to give your bread a more interesting texture.

### Top it off

Before baking, sprinkle the top of your loaf with a mixture of brown sugar, cinnamon, and chopped nuts for a crunchy, sweet streusel topping. Alternatively, you can drizzle a simple glaze made from powdered sugar and milk over the cooled bread for a touch of added sweetness.

### Make it extra moist

For an even moister loaf, try adding a few tablespoons of plain yogurt, sour cream, or applesauce to the batter. This will not only add moisture but also contribute to a tender crumb texture.

### Try a different pan

Instead of a loaf pan, bake your sweet potato banana bread in a bundt or tube pan for a more visually appealing presentation. Be sure to adjust the baking time accordingly, as it may take slightly longer to bake through.

No matter which variation you choose, sweet potato banana bread is a versatile and delicious recipe that's perfect for any occasion. With so many ways to customize it, you can create a loaf that's uniquely your own, time and time again. Happy baking!


Fuse together the natural sweetness of banana and roasted sweet potatoes for a delicious and nutritious treat perfect for a breakfast or snack.

Sweet Potato Banana Bread


## East Meets West

Japanese Matcha Tart is a delightful fusion of traditional Japanese flavors and classic tart structure.
This dessert is not just a treat for the taste buds but also a visual feast with its vibrant green color.
In this guide, we'll explore the ingredients, method, and some fascinating insights into this elegant dish.

## Ingredients

### For the crust

- 200g all-purpose flour
- 30g powdered sugar
- 1/4 tsp salt
- 125g unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tbsp ice water

### For the matcha filling

- 250g white chocolate, chopped
- 60g unsalted butter
- 120ml heavy cream
- 2 tbsp matcha powder, sifted
- 1/4 tsp salt

### For the topping

- 120ml heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract

## Preparation

### Making the crust

1. In a large bowl, combine the flour, powdered sugar, and salt.
2. Add the cold, cubed butter and use a pastry cutter or your fingertips to incorporate the butter into the flour mixture until a crumbly texture is achieved.
3. Stir in the egg yolk and ice water, mixing just until the dough comes together.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 180°C (350°F).
6. Roll out the dough and press it into a 9-inch tart pan, trimming the excess dough from the edges.
7. Prick the bottom of the crust with a fork to prevent air bubbles, and bake for 20-25 minutes, or until golden brown.
8. Remove the crust from the oven and let it cool completely on a wire rack.

### Preparing the matcha filling

1. In a heatproof bowl, combine the chopped white chocolate and butter.
2. Add the cream over the chocolate and butter mixture.
3. Let the mixture sit for 1 minute, then gently whisk until smooth and well combined.
4. Sift the matcha powder into the mixture, add the salt, and whisk until fully incorporated.

### Assembling the tart

1. Pour the matcha filling into the cooled crust, smoothing the surface with a spatula.
2. Refrigerate the tart for at least 2 hours, or until the filling has set.
3. To prepare the topping, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
4. Pipe or dollop the whipped cream onto the tart, creating a decorative pattern or covering the entire surface.
5. Optional: Dust the tart with a little extra matcha powder for a pop of color and added flavor.
6. Slice and serve the tart chilled, and enjoy the luscious combination of matcha and white chocolate!

## Nutrition Information

One serving (100g) of this Japanese matcha tart contains approximately:

- Calories: 350
- Carbohydrate Content: 40g
- Cholesterol Content: 60mg
- Fat Content: 20g
- Protein Content: 5g
- Saturated Fat Content: 12g
- Serving Size: 100g
- Sodium Content: 150mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note that these values are approximate and may vary depending on the specific ingredients used.

## Tips and Tricks

- When preparing the crust, ensure that the butter is cold to achieve a flaky texture.
- If the dough is too sticky, let cool down in the refrigerator instead of adding more flour. If it's too crumbly, add a bit more ice water.
- For an even greener filling, add another teaspoon of matcha powder.
- The tart may also be made ahead of time and stored in the refrigerator until ready to serve.

## Variations

- You can experiment with different crusts, such as an almond flour crust for a gluten-free option or an Oreo cookie crust for a contrasting flavor.
- For a vegan-friendly version, replace the butter with coconut oil, and use dairy-free white chocolate and coconut cream.
- Add fruits like raspberries, strawberries, or blueberries to the topping for a burst of freshness.
- Storage and Shelf Life
- Store the Japanese matcha tart in an airtight container in the refrigerator for up to 5 days.
- You can also freeze the tart for up to 3 months. Defrost in the refrigerator overnight before serving.

## What to Serve with Japanese Matcha Tart?

Pairing this tart with a scoop of vanilla ice cream or a cup of green tea can enhance the vibrant matcha taste. You can also serve it with fresh berries for a refreshing twist.

## FAQs

### Can I use green tea powder instead of matcha powder?

While green tea powder may provide a similar color, it won't offer the same distinct flavor and quality as matcha powder. Stick to high-quality matcha powder for the best results.

### How can I make the tart crust without a food processor?

If you don't have a food processor, you can use a pastry cutter or your fingertips to blend the butter into the flour mixture.

### Why is my matcha filling grainy?

Make sure to sift the matcha powder into the chocolate mixture to avoid lumps. If the mixture becomes grainy, you can strain it through a fine-mesh sieve.

### Can I substitute milk chocolate or dark chocolate for the white chocolate?

Although you can substitute milk or dark chocolate, this will result in a different flavor profile. White chocolate complements the matcha flavor best.

### Can I use a store-bought crust for this recipe?

Yes, you can use a store-bought crust to save time, but homemade crusts often have a better taste and texture.

### Is there a gluten-free option for the crust?

Yes, you can use a gluten-free flour blend.


East meets west with this Japanese Matcha Tart. Buttery crust filled with white chocolate match filling topped with whipped cream to delight everyone.

Japanese Matcha Tart


## Savoring The Spiced Delicacy

The Chai Tres Leches Cake is a delectable twist on the traditional Tres Leches Cake. A delightful fusion of Indian and Latin American culinary influences, this cake is a gastronomic adventure you wouldn't want to miss. Let's get cooking!

## Ingredients To Gather

Before we dive into the baking process, let's get our ingredients sorted. Remember, the magic lies in the details!

- 113g unsalted butter, room temperature
- 220g granulated sugar
- 5 large eggs
- 3 tsp vanilla extract
- 245g all-purpose flour
- 1 tsp baking powder
- 475g chai with milk, room temperature
- 200g melted vanilla ice cream
- 250g evaporated milk
- 250g heavy cream
- 3 tsp ground cinnamon

## Baking The Bliss

Creating this cake is as satisfying as savoring it. Let's walk through the process without further ado.

1. Begin by creaming the butter and sugar. It should be light and fluffy, like a cloud on a sunny day.
2. Add eggs and vanilla into this mix. Continue blending until it's combined and looks like the golden morning sunshine.
3. Now, sift in the flour and baking powder. Mix until it all comes together, similar to a cozy gathering of friends.
4. Find a 9-inch pan and pour in your mixture. Bake at 175°C/350°F for approximately 30 minutes, or until it’s baked to perfection.
5. Poke the baked cake with a fork and let it cool. It's like letting a good wine breathe.
6. Time to stir in some more flavor! Combine the chai, ice cream, and evaporated milk and pour onto the cooled cake. Let the cake absorb the liquid entirely. This is akin to how a sponge soaks up water.
7. Add the cinnamon to the cream and whip it up until it's stiff. It should look like a fluffy, white snowdrift.
8. Decorate the cake with the whipped cream and dust with some more cinnamon to serve. Voila! Your Chai Tres Leches Cake is ready to delight the senses.

## A Touch of Nutritional Insight

A slice of this cake not only offers a burst of flavors but also brings a range of nutrients.

Each serving (approximately 130g) provides about:

- 10g of protein
- 30g of carbohydrates
- 15g of fat
- 5g of sodium
- 120mg of cholesterol

Please note these values are just estimates.

## Serving Ideas & Complementary Dishes

Pair your Chai Tres Leches Cake with a cup of strong black coffee or a scoop of vanilla ice cream. This cake also pairs well with a side of fresh fruits, offering a refreshing contrast to the rich flavors.

## Ingredient Swaps For Your Convenience

Can't find certain ingredients? No worries! You can replace the evaporated milk with the same quantity of half-and-half. If heavy cream is not available, use a mix of butter and milk as a substitute.

## Tips to Perfect Your Chai Tres Leches Cake

- Ensure all ingredients are at room temperature before you start.
- Don't rush the absorption process. Let the cake take its time to soak up the chai mixture for best results.
- What is the secret to a fluffy Tres Leches Cake?
- The secret lies in properly creaming the butter and sugar, and ensuring the eggs are well beaten before they are added to the mix. Also, don't forget to sift your dry ingredients to avoid lumps.

## FAQs

### Can I use green tea instead of chai?

Absolutely! Green tea will give a different flavor profile, but it can be an exciting variation to try.

### How long does the Chai Tres Leches Cake last?

If properly stored in the refrigerator, it should last for about 3-4 days.

### Can I use a different type of sugar?

Yes, you can. However, using granulated sugar gives the cake a light texture.

### Can I make this cake dairy-free?

Yes, you can use almond milk, coconut milk, and a dairy-free ice cream substitute to make this cake dairy-free.


Latin American meets Asian with this chai tres leches cake. Sponge cake soaked in ice cream, evaporated milk and chai milk, topped with whipped cream.

Chai Tres Leches Cake


## A Delectable Chinese Treat: Cantonese Spring Rolls

Every bite of a Cantonese Spring Roll takes you on an exotic journey, making your taste buds dance with delight. This appetizer, wrapped in a thin, crispy layer, stuffed with a medley of vegetables, shrimp, and pork, is a culinary gem that originated from the Cantonese region of China.

## Ingredients You'll Need

Before we dive into the art of creating this dish, let's gather our ingredients. Remember, a masterpiece is only as good as its components.

- 12 spring roll wrappers (240g approx)
- 1 cup shredded cabbage (about 70g)
- 1 cup shredded carrots (about 120g)
- 1/2 cup chopped bamboo shoots (about 70g)
- 1/2 cup sliced mushrooms (about 70g)
- 1/2 cup chopped onion (about 80g)
- 1/2 cup cooked shrimp (about 85g)
- 1/2 cup cooked pork (about 85g)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Vegetable oil for frying

## The Art of Crafting Cantonese Spring Rolls

Spring rolls are more than just food - they're an experience. Follow these steps, and you'll be creating a Cantonese masterpiece in no time.

Prep Time: 30 minutes
Cook Time: 15 minutes

1. Start by sautéing the onions in a pan until they turn soft and translucent.
2. Introduce the cabbage, carrots, bamboo shoots, and mushrooms to the pan, cooking them until they're just tender.
3. Next, toss in the cooked shrimp and pork, followed by the soy sauce, sesame oil, sugar, and black pepper. Stir this delightful mix thoroughly.
4. After letting the mixture cool, it's time to assemble the spring rolls. Place two tablespoons of the filling on the bottom half of a wrapper, fold the sides in, and roll it up tightly to form a cylinder. Seal the deal with some cornstarch mixture.
5. Fry the spring rolls until they reach a perfect golden hue. Drain them on a paper towel to remove excess oil.

## Side Dishes and Serving Suggestions

Cantonese Spring Rolls can be a star on their own or play a supporting role to other dishes. They pair beautifully with a tangy sweet and sour sauce. Consider serving them alongside a spicy Szechuan chicken or a comforting bowl of hot and sour soup for a full Chinese-inspired meal.

## Nifty Tips and Tricks

- Ensure the oil is at the right temperature for a crispy exterior and a well-cooked interior.
- Don't overstuff the rolls to prevent them from bursting during frying.
- Use fresh ingredients for a vibrant flavor profile.

## Ingredient Substitutes

If you're having trouble finding some ingredients, don't fret! Substitute bamboo shoots with canned water chestnuts, and mushrooms with bell peppers or zucchini. Can't find spring roll wrappers? Try using rice paper or even tortillas!

## Nutritional Breakdown

When serving up these Cantonese Spring Rolls, it's helpful to know what's going into your body. Here's a breakdown based on an approximate serving size of 200g (2 spring rolls):

Each serving of these spring rolls (considering 2 spring rolls per serving) contains approximately 200g of a balanced mix of protein, carbohydrates, and fiber. They have a moderate calorific value, low sugar content, and are packed with essential nutrients from the veggies and protein from the shrimp and pork.

- Calories: 220
- Protein: 8g
- Carbohydrates: 20g
- Dietary Fiber: 2g
- Sugars: 3g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 450mg

Please note, these values can vary based on the specific ingredients used.

## The Last Roll: Wrapping Up

Cantonese Spring Rolls are more than a dish. They're a celebration of cultural heritage, a harmony of flavors, and a joy to create. Why not try making these in your kitchen and embark on a culinary adventure?

## FAQs

### What can I substitute for the pork in Cantonese Spring Rolls?

If you're looking for a substitute for pork, you can use chicken, tofu, or even leave it out for a vegetarian version.

### How do I store leftover Cantonese Spring Rolls?

Store leftover spring rolls in an airtight container in the refrigerator. They can be reheated in the oven for best results.

### Can I freeze the spring rolls for later use?

Yes, you can! Before frying, place them on a tray in the freezer. Once frozen, transfer them into a freezer bag.

### What if I can't find spring roll wrappers?

In a pinch, you can use rice paper, phyllo dough, or even tortillas as a substitute for spring roll wrappers.

### Can I bake the spring rolls instead of frying them?

Absolutely! Baking is a healthier alternative. Brush them with a bit of oil and bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until golden brown.


Fried spring rolls filled with cabbage, carrots, bamboo shoots, mushrooms, onions, pork, shrimp and seasonings. Perfect as a snack or as an appetizer.

Cantonese Spring Rolls


## Asian Zing Wings Recipe: A Culinary Trip to the East

Asian cuisine is a culinary world filled with robust flavors, and our Asian Zing Wings recipe is no exception. Let's embark on a gastronomic journey as we delve into the art of cooking this tantalizing dish.

## What's the Buzz about Asian Zing Wings?

Asian Zing Wings are a fusion of spicy, sweet, and tangy flavors, making them a favorite amongst food enthusiasts. Each bite is an explosion of flavor, delivering an unforgettable culinary experience.

## Ingredients: Your Culinary Toolbox

To create this marvel, here's what you'll need:

- 900g chicken wings, wing tips removed
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp garlic
- 1 tsp ginger
- 1 tsp baking soda
- 4 tbsp flour
- 2 tbsp cornstarch
- 2 tbsp rice flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 90g butter, melted
- 2 tbsp garlic, minced
- 1 tsp ginger, grated
- 4 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp sriracha
- 1/8 tsp black pepper
- 2 tsp sesame oil
- Green onions, green parts chopped for garnish
- Sesame seeds, for garnish

## Ingredient Swaps

For those hard-to-find items, here are some swaps:

- If you can't find rice vinegar, white wine vinegar makes a great substitute.
- Don't have sriracha on hand? Feel free to use any other hot sauce you love!

## Cooking Steps: Wok This Way

Now, let's get into the action. Follow these steps, and you'll be feasting on your Asian Zing Wings in no time.

1. Start by marinating the chicken wings in soy sauce, garlic, and ginger for 30 minutes. This infuses the chicken with a deep, savory flavor.
2. Create a batter with flour, cornstarch, rice flour, salt, and peppers. Coat your marinated wings in this mixture.
3. Bake the wings in a preheated oven at 180°C for 30 minutes. Halfway through, turn the wings to ensure even cooking.
4. While the wings are baking, prepare the zing sauce. In a pan, sauté garlic and ginger in melted butter until fragrant. Add soy sauce, honey, and black pepper.
5. Toss the baked wings in the sauce, garnish with sesame seeds and green onions, and voila! Your Asian Zing Wings are ready to serve.

## Cooking Tips and Tricks

- Marinate the wings overnight for a deeper flavor profile.
- For extra crispy wings, add a bit more baking soda to your batter.
- Use a wire rack when baking to ensure heat circulates evenly around the wings.

## Nutrition Information: The Healthy Scoop

This recipe makes 4 servings with each serving being about 225g. The nutrition information per serving is as follows:

- Calories: 450 kcal
- Protein: 30g
- Carbohydrates: 20g
- Fat: Fat: 25g
- Saturated Fat: 10g
- Sodium: 800mg
- Potassium: 200mg
- Sugar: 10g

Please note that the exact nutritional content might vary depending on the specific ingredients used.

## The Perfect Sidekick: What to Serve with Asian Zing Wings

Asian Zing Wings are versatile and pair well with a variety of side dishes. Here are a few options:

- Steamed Rice: This classic Asian side dish balances out the bold flavors of the wings.
- Asian Coleslaw: A refreshing and crunchy side that perfectly complements the spicy wings.
- Spring Rolls: Enhance your Asian culinary experience with some crispy spring rolls.

## The Final Scoop on Asian Zing Wings

These Asian Zing Wings are more than just a dish—they're an adventure. A perfect blend of heat, sweet, and tangy flavors that bring the spirit of Asian cuisine right to your kitchen. So, don your apron and let the magic unfold!

## FAQs

### How can I make my wings crispier?

Try adding a bit more baking soda to your batter, and ensure your oven is preheated properly before baking the wings.

### Can I use chicken thighs instead of wings?

Absolutely! Just adjust the cooking time as thighs may take a bit longer to cook.

### What can I use instead of soy sauce?

Tamari or coconut aminos can be great alternatives to soy sauce.

### How spicy are these wings?

The heat level can be adjusted according to your preference. Use less sriracha if you prefer milder wings.

### Can I freeze these wings for later?

Yes, you can freeze cooked wings. Just make sure to thaw them properly before reheating.


Asian zing chicken wings marinated in soy, garlic and ginger, coated in batter, baked and tossed in a sweet-soy, garlic and chilli sticky sauce.

Asian Zing Wings Recipe


## The Sweet Story of Gingerbread Cookies

Gingerbread cookies have a rich and fascinating history that dates back to medieval Europe. The enticing aroma and delightful soft texture of these cookies have been a staple in holiday celebrations for generations. But why limit these mouth-watering delights to just the festive season? Today, we're whipping up a batch of Soft Batch Gingerbread Cookies that you can enjoy all year round!

## Ingredients: What You'll Need

Below is a comprehensive list of the ingredients you'll need. We've made sure to include measurements in grams for accuracy, but have kept teaspoons and tablespoons for ease of use.

- 250g butter, at room temperature
- 240g granulated white sugar
- 1 egg
- 250g dark molasses
- 2 tablespoons white vinegar
- 625g flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves

## How to Make The Best Soft Batch Gingerbread Cookies from Scratch?

1. Using a stand mixer creaming attachment (or a hand mixer), cream the butter, sugar and molasses together until pale and fluffy. This ensures you incorporate air into your batter which makes the dough more airy and soft.
2. Add the egg and vinegar and continue to mix until creamy.
3. At this stage, I change my stand mixer attachment to the regular mixing attachment. I sift in the dry ingredients using a fine sieve. This ensures we avoid lumps in our dough and also aerates our flour. When sifting, be sure to tap the sieve rather than forcing the ingredients through the sieve.
4. Mix in slow speed until you have a homogenous dough. Be careful not to over-mix. Over-mixing will result in a stiff dough.
5. Prepare the dough for refrigeration. What I do is use a cling film to wrap the dough and also slightly flatten it. This makes the dough quicker to chill and also easier to form when rolling.
6. After the dough has cooled and almost solid, it's time to roll it out. Be sure you are working in a cool room with a temperature that is more cool than normal This ensures your dough doesn't easily melt while shaping.
7. Flour a flat surface to prevent the dough from sticking. Get a portion of the dough that you are comfortable working with. You have more control if you work with smaller batches. I use a silicone mat so that I can easily clean up my surface.
8. Roll out the dough to around 6mm or 1/4 of an inch. You don't need to be precise, but remember not to roll out the dough too thin, as thinner doughs will tend to be more crunchy as they tend to bake faster. While rolling, be sure you have enough flour on both sides of the dough to ensure it does not stick. Again, be sure you are working in a cool environment to prevent the dough from melting and sticking!
9. Cut the dough into the desired shape and forms. This is the stage where I let the kids do their work. I give them the cookie cutters and they go crazy.
10. Line a baking tray with some parchment paper and transfer your creations into the pan. Remove the excess flour that you might have used to line the dough.
11. Preheat your oven to 170C or 340F. Bake the cookies for precisely 9 minutes - no longer. Baking longer will make them too crunchy, while baking them shorter will make them under-baked. Be sure to use an oven thermometer to measure your oven's temperature as most oven's indicators are inaccurate!
12. Once done baking, take out the cookies immediately and leave outside to cool. It's best to use a wire rack to cool them off to make some of the moisture escape from the bottom of the cookies. If you don't have one, it's ok, I don't think it makes a lot of difference!
13. Finally, let the cookies cool down before handling. The hotter the cookies, the softer they are, so you want to let them cool to make them easier to handle.
14. Decorate using a mix of egg white and powdered sugar, also known as Royal Icing. Use some food coloring to achieve the desired effect.

## What Makes these Gingerbread Cookies Soft?

Softer cookies contain are less dry and therefore contain more moisture and fat.

Compared with a crispy cookie recipe, our recipe uses more molasses as well as more butter.

Dry cookies by comparison, uses less fat and less liquid.

Another way to ensure these cookies come out soft is by baking them for just the right amount of time at a slightly lower temperature. In our case, we bake our cookies at a slightly lower temperature of 170C or 340F rather than 180C or 350F, and we bake them at a slightly shorter time of around 9 minutes, not any more. Be sure to use an oven thermometer as most ovens indicators are mostly incorrect. I realized my oven's knob indicator is 10C above what is actually the temperature inside the oven.

Lastly, shaping your dough to be thicker will ensure you have a softer cookie. This is because thicker doughs will cook longer. Just be careful not to undercook your dough!

Practice makes perfect! To achieve the best results, be sure to follow the measurements in our recipe and also do some trial and error. Make these in batches so you can modify the bake time, thickness or even the quantity of the ingredients in the cookie if you prefer. However, following this recipe to the dot is probably the best way to achieve the perfect results!

## Dishin' on Nutrition: What's in a Cookie?

Given the ingredients used, the recipe makes about 30 servings, with each serving being approximately 50 grams. Here's a rough breakdown of the nutrition information per serving:

- Calories: 140
- Carbohydrates: 20g
- Protein: 2g
- Fat: 6g
- Sodium: 110mg
- Cholesterol: 20mg

(Note: This is an estimation and could vary slightly.)

## Ingredient Substitutes: Just in Case

Don't have molasses on hand? You can substitute it with an equal amount of dark corn syrup, honey, or brown sugar. If you find yourself out of ground cloves, allspice makes a great substitute.

## FAQ

### How can I keep my cookies soft?

Store your cookies in an airtight container with a slice of white bread. The cookies will absorb moisture from the bread, keeping them soft and fresh for longer.

### Can I freeze the cookie dough for later?

Absolutely! This dough freezes well. Just make sure to wrap it tightly in plastic wrap, and it can be stored in the freezer for up to three months.

### Can I use this recipe for gingerbread houses?

While these cookies are delicious, their soft texture may not be firm enough for constructing a gingerbread house. For that, you'd likely need a sturdier dough.

### What if I don't have a blue rolling pin guide?

No worries! Just aim for about 1/4 inch thickness when you roll out your dough. The thickness of the dough is key to achieving the soft, chewy texture these cookies are known for.

### How long will these cookies stay fresh?

When stored properly, these cookies can stay fresh for up to a week. The key is to keep them in an airtight container at room temperature.


Make these amazing soft batch and truly chewy Gingerbread Cookies. These are so easy to make and perfect for decorating and even making a gingerbread house!

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Soft Batch Gingerbread Cookies