![]() ![]() In a separate bowl combine gluten-free flour and baking soda. ![]() Add the egg, vanilla extract, and molasses and mix at medium speed for another minute.Add the brown sugar and cream for 3-4 minutes. Once the butter is solid, but still creamy attached the bowl of the stand mixer to the mixer fitted with the paddle attachment.Set aside until cool, slightly solid, but still creamy, about 25-30 minutes in the refrigerator depending on how cool your fridge is. ![]() Turn off the heat and transfer the ginger butter to the bowl of the stand mixer. Once fully melted, add the finely grated ginger and spices.
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