• 1/4 cup unsalted butter
  • 2 tbsp molasses
  • 2 tbsp sugar
  • 1 egg, room temperature
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1 cup flour
  • 1 ball stemmed ginger, cut into very small dice

A while back I saw Jamie Oliver on TVcooking a recipe using stem ginger preserved in syrup baked with strawberries. Before then I had never even heard of stem ginger in syrup but it looked cool and the recipe looked yummy. I happened to stumble on a jar of the stuff in a grocery store a while thereafter and decided to buy it.

I made the recipe once, it was really good but I have not touched the jar of ginger since. From that moment on that little jar just sat in the back of my pantry mocking me every time I opened the pantry door.  For the life of me I could not think of anything to do with it.  Stem ginger has the taste and texture of candied ginger and yet I avoided using it time and time again.

As the saying goes when you’ve got lemons make lemonade….Well I’ve got loads of stem ginger in syrup so it’s time to get creative.

Now that the holidays are creeping up I’ve been wanting to eat biscotti, and since it’s gingerbread season I thought a mix of the two would be a great way to try out a new recipe.   Molasses gingerbread biscotti were born, and they were fantastic.  The biscotti have that deep brown molasses color and tiny flecks of the ginger all over.

Dough being made

How To:

  • Preheat oven to 350F
  • Cream the butter, sugar and molasses together until smooth and fluffy.
  • Add the egg and beat together until well combined.
  • Sift the flour, salt and baking powder together.
  • Add the dry ingredients to the wet and and mix together until just combined.
  • Sprinkle the diced ginger over the batter and mix once more to incorporate.
  • Line a baking sheet with parchment or better yet a silpat mat.
  • Form the dough into a 30 cm log and place on the baking sheet.
  • Flatten the log a bit
  • Bake for 30 minutes
  • Transfer the log to a cooling rack and cool completely
  • Slice the log into strips on the bias
  • Turn oven down to 325F
  • Lay to cookies back on the baking sheet
  • Bake for 7 minutes
  • Turn over and bake another 7 minutes

TIP

Although I LOVE my standmixer and use it every chance I get,  if you make a batch this size you’re better off using an electric beater.  (the batch is too small to cream the butter properly in a standmixer)