Pure Ginger Extract
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Star Kay White
Ginger is one of the world's oldest and favorite flavors. Our Pure Ginger Extract has a rich vibrant taste. Add a teaspoon to a pound of gingerbread or butter cookie batter. Clean, fresh and spicy, ginger extract is a great way to add a new flavor dimension to many cookies and cakes. And while we usually don’t think of Ginger Snaps as Italian, their affection for “Biscotti allo Zenzero” proves a love of ginger is universal.
Ingredients: Alcohol, water and oil of ginger
Allergens: Contains none of the 8 major food allergens
KOSHER
Size: 4 oz.
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4 doz. cookies
Ingredients:
12 oz. butter
1 cup granulated sugar
1/4 cup molasses
1 large egg
1/8 teaspoon Star Kay White Clove extract
1 tsp Star Kay White ginger extract
3 3/4 cups all purpose flour (unbleached preferred)
1/4 tsp. salt
2 tsp. baking soda
1 tsp. ground cinnamon
Additional granulated sugar
Preheat oven to 350 degrees
Shift together sugar, flour, salt, baking soda and cinnamon. Set aside.
In a mixer, cream butter and sugar on medium speed until light and fluffy. Add molasses and egg and mix until well combined. Scrape sides of bowl as necessary. Add clove and ginger extracts. Mix until combined. Add dry ingredients and mix on low speed just until combined. Roll dough into one inch balls. Push gently into granulated the additional granulated sugar. Place on cookie sheet. Bake for 12 minutes, rotating sheets and reversing them after six minutes. Allow to cool slightly on sheets. Remove and finish cooling on wire racks.
Source: Star Kay White, Inc.
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