Fresh ginger should feel firm and solid to the touch. If it feels soft, squishy, or damp, it's likely spoiled. If you’re unsure, you can also cut a small piece from the root and look at the ...

Unbaked dough can be frozen for up to one month, or chilled for three days. When baking ginger biscuits, sift ground ginger and spices into the flour to ensure it is evenly mixed into the dough.

A tin of these ginger snaps will see you through many afternoon ... until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t ...

She would bake a sheet of gingerbread, then pull out stencils she had made from file folders to carefully cut the walls and roof of the houses. But these were the homesteading equivalent of candy ...