Gingered Lychees With Sesame Cookies Recipes

GINGERED LYCHEES WITH SESAME COOKIES

Steps:

• Pour lychees and their syrup into a bowl, cover with plastic wrap, and chill in the freezer for 20 minutes.
• Meanwhile, preheat oven to 325 degrees. Whisk together sugar and egg white. Add flour, salt, butter, and cream, and whisk until smooth. Whisk in sesame seeds.
• Pour batter into 2 rounds on a baking sheet that's lightly buttered and floured or lined with a nonstick baking mat. Using the back of a spoon, spread into 7-inch rounds. Sprinkle lightly with seeds. Bake until golden, about 16 minutes. Let cool on sheet on a wire rack, and break into wedges.
• Divide lychees and syrup among 4 serving dishes. Sprinkle with crystallized ginger, and serve with cookies.

CHOCOLATE GINGER LYCHEES

Steps:

• Carefully stuff each lychee with ginger.
• Put the chocolate& shortening in the top of a double boiler, stir over simmering water until the chocolate has melted, allow to cool slightly Dip stuffed lychees into the chocolate carefully remove with a fork& tap lightly to remove surplus chocolate Place lychees on an oven tray lined with wax paper, place in fridge to set.
• Drizzle any left over chocolate over the chocolated to make a little pattern Keep refrigerated until you are going to serve them.

BIG SOFT GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.