Mini gingerbreads
Mini gingerbreads are delightful bite-sized treats infused with ginger, maple syrup, and brown sugar, perfect for festive occasions. These easy-to-make snacks are baked to a golden brown and topped with a tangy lemon glaze.
Cook time 40 min
Prep time 20 min
Ingredients:
1 cup butter1 tbsp lemon juice
1 cup brown sugar
2 tbsp maple syrup
2 eggs
3/4 cup milk (1% fat)
2 cups self-raising flour
1 tsp ginger
2 tbsp ginger root
1 cup powdered sugar
Mini gingerbreads are delightful treats that combine the warm, spicy flavors of ginger with the sweetness of maple syrup and brown sugar. Perfect for holiday gatherings or as a comforting snack, these mini gingerbreads are sure to please your taste buds and impress your guests.
Instructions:
Preheat your oven to 180°C (350°F). Line a muffin tin with mini muffin liners or lightly grease the tin.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes using an electric mixer. Add the maple syrup and lemon juice, mixing until well combined.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Gradually add the milk, mixing on low speed until combined.
In a separate bowl, sift together the self-raising flour and ground ginger.
Gradually add the dry ingredients to the wet mixture, folding together until just combined. Be careful not to overmix. Add the freshly grated ginger root and gently fold it in.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Place the tin in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
While the mini gingerbreads are baking, prepare the glaze. In a small bowl, mix the powdered sugar with enough lemon juice to create a smooth glaze. You can adjust the consistency by adding a little more lemon juice or powdered sugar as needed.
Once the mini gingerbreads are done baking, remove them from the oven and allow them to cool for 5 minutes in the tin before transferring them to a wire rack. While they are still warm, drizzle the prepared glaze over the top of each mini gingerbread.
Allow the glazed mini gingerbreads to cool completely. Serve and enjoy your delicious, bite-sized treats!
With their rich flavor and moist texture, these mini gingerbreads are easy to make and perfect for any occasion. Whether enjoyed warm from the oven or cooled and dusted with powdered sugar, they are a delicious treat that brings comfort and joy.
Mini gingerbreads FAQ:
Bake the mini gingerbreads in a preheated oven at 180°C (350°F) for 15-18 minutes. They are done when a toothpick inserted into the center comes out clean.
Store leftover mini gingerbreads in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1.5 teaspoons of baking powder per cup of flour to achieve similar results.
You can substitute maple syrup with honey, agave syrup, or light corn syrup if necessary, but keep in mind this may slightly alter the flavor.
The mini gingerbreads are done baking when they are golden brown, spring back when gently pressed, and a toothpick inserted in the center comes out clean.
Cooking Tips:
- Ensure that the butter is at room temperature for easier mixing.
- For a more intense ginger flavor, you can add an extra teaspoon of ground ginger or increase the amount of ginger root.
- Sifting the self-raising flour before adding it to the mixture can help achieve a lighter and fluffier texture.
- Using fresh ginger root will give your gingerbreads a more vibrant flavor compared to ground ginger alone.
- When mixing the wet and dry ingredients, do not overmix as this can make the gingerbreads tough.
- Allow the mini gingerbreads to cool completely before dusting them with powdered sugar to prevent the sugar from melting.
Nutrition Facts
12 ServingsCalories 370kcal
Protein 4.81g
Carbohydrates 50g
Fiber 0.86g
Sugar 33g
Fat 16g
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