Cranberry Ginger Wafers later than Maple Sugar

A bite of ginger once cranberries that would go capably skillfully in the manner of an afternoon tea or lunch. I have made this recipe for a reaction to Canada something like July 1st, Canada Day, similar to maple sugar topping to assist support us remember our heritage of maple syrup in Canada.

The ingredient of Cranberry Ginger Wafers later than Maple Sugar

1. 1 cup water
2. 1 cup fresh cranberries
3. 2 cups white sugar, divided
4. 2 cups all-purpose flour
5. 2 tablespoons arena ginger
6. 2 teaspoons baking powder
7. u00bd teaspoon baking soda
8. u00bd cup butter, softened
9. 1 egg
10. 2 tablespoons maple sugar, or as needed

The instruction how to make Cranberry Ginger Wafers later than Maple Sugar

1. Bring water, cranberries, and 1 cup sugar to a boil in a saucepan; boil for 5 minutes. Reduce heat and simmer until cranberries pop, roughly more or less 2 minutes; separate from heat to cool. Pour cranberry blend through a strainer; reserve liquid for substitute use.
2. stir toss around flour, ginger, baking powder, and baking soda together in a bowl.
3. Beat butter and enduring surviving 1 cup white sugar past an electric mixer in a bowl until smooth; beat in egg. move around drained cranberries into butter mixture; disturb in flour fusion until fully incorporated. Cover dough; chill in the refrigerator until moderately firm, practically 30 minutes.
4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet as soon as parchment paper.
5. Roll dough out in relation to a lightly floured surface roughly more or less 1/4 inch thick; cut into circles following a round cookie cutter. Place cookies more or less the prepared baking sheet; sprinkle following maple sugar.
6. Bake in the preheated oven until lively golden in relation to the bottom, roughly more or less 10 minutes; cut off surgically remove to cool very just about a wire rack.

Nutritions of Cranberry Ginger Wafers later than Maple Sugar

calories: 117.2 calories
carbohydrateContent: 21.2 g
cholesterolContent: 14.3 mg
fatContent: 3.3 g
fiberContent: 0.4 g
proteinContent: 1.1 g
saturatedFatContent: 2 g
servingSize:
sodiumContent: 78.3 mg
sugarContent: 14.2 g
transFatContent:
unsaturatedFatContent: