Summary
Taste Tester Notes: The candied/crystallized ginger (available in bulk and with other baking ingredients) adds a nice zing to these chewy treats. Some recipes called for double the amount or more of the ginger (60 ml/4 tbsp or 67 ml/4 1/2 tbsp), which you may want to use if you prefer a stronger ginger flavour. Other variations included adding 60 ml (1/4 cup) raisins and/or candied cherries, using almonds instead of walnuts, and adding 45 ml (3 tbsp) melted butter. Be careful not to overbake so they do not get too dry to roll (I only needed 25 minutes baking time). You have to work with these as soon as you can handle them out of the oven, as they must be warm in order to shape into balls or finger shapes. Some readers noted that these can be eaten soon after making if you like, but that they will soften and taste even better over time, and usually let them sit in a tin or tightly sealed container for several days or more. Readers also noted that these freeze well.
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Extract
Soft Chewy Treats Tasty Reminder of Childhood
Lorraine Ionn was looking for a recipe for a childhood treat that an elderly neighbour used to make for her. The soft Chinese chews she recalled contained dates and had a strong ginger taste, and were rolled in sugar.
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