If ground ginger if unavailable, can whole ginger be used as a substitute in making gingerbread cookies?
2007-01-27 22:42:17 · 13 answers · asked by princess_julia 1 in Food & Drink ➔ Cooking & Recipes
i dont think so unless you can chop it really really fine in to a powder
2007-01-27 22:45:59 · answer #1 · answered by creme8888 3 · 0⤊ 0⤋
You absolutely CAN, I use minced ginger in my gingerbread cookies every year at Christmas. I use a little more than the recipe calls for because I love them to be spicy.
2007-02-03 18:03:11 · answer #2 · answered by taebo20002000 2 · 0⤊ 0⤋
I do not see why you couldn't. I know that it is not the same but I have a recipe for biscotti that uses whole ginger. It has a good taste. I hope that this helps.
Gingerbread Biscotti
1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup dark molasses
1/4 cup fresh ginger, minced
3 eggs
3 cups flours
1/2 tablespoons baking powder
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1/2 teaspoon allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through
baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange
slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.
2007-01-28 07:10:01 · answer #3 · answered by Piano girl 4 · 0⤊ 0⤋
No dont use whole ginger, cause that is used mostly for stir frys etc. You need to wait for the ginger powder. At least, a small bottle of it will last you forever.
2007-02-04 12:16:17 · answer #4 · answered by Anonymous · 0⤊ 0⤋
No you can not use whole ginger, it comes in big sticks. Ginger in powdered form is available in all grocery stores. You will have no problem finding it on the spice aisle. Be careful not to overcook the cookies. Yummmm
2007-02-04 12:14:48 · answer #5 · answered by kimballama 3 · 0⤊ 0⤋
you would hsve to grate the ginger and then you might get some chunks of ginger in your cookies
2007-02-02 10:13:20 · answer #6 · answered by jamerica83 2 · 0⤊ 0⤋
yes you can use whole ginger you just have to make it look like real ginger.
2007-02-03 22:07:01 · answer #7 · answered by ~*â?¥Glamorousâ?¥*~ 3 · 0⤊ 0⤋
I wouldn't. First its a taste thing second you have a texture thing. Lastly you have a taste issue. They do taste completely different... If you do go ahead anyway... use less the fresh stuff is much stronger... and you can use a garlic press for super teeny peices...
2007-02-01 18:19:17 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Wouldn't recommend it unless the recipe offers it as a substitution
2007-02-04 00:49:17 · answer #9 · answered by Wanderer 2 · 0⤊ 0⤋
wait fot the ground ginger to be "available" :))
2007-01-28 06:47:17 · answer #10 · answered by mmylenne 1 · 0⤊ 0⤋
yes u can if u want cookies to taste worst
2007-01-28 06:54:49 · answer #11 · answered by keith86 1 · 0⤊ 0⤋