Why it works: Sugar and ginger are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 14,054 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Fairy Gix'ger Cookies
Ingredients
Directions
Cream butter, sugar and milk together.
Sift flour, ginger and baking powder together and add to the creamed mixture.
Spread the dough thinly with a long broad-bladed knife on the bottom of a new pan, buttered or floured.
Bake for 6 minutes in a moderate oven, turning frequently to bake evenly.
Cut into squares while hot.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + gingertop 17% of all pairsSmell alikelowCooked together14,054 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Sugar and ginger barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Brown sugar
- Adds sweetness and moisture, and helps the cookies brown and stay soft.
- Ginger
- Gives the cookies their warm, spicy aroma and flavour.
- Baking powder
- Releases gas as it reacts, helping the dough rise and lighten.
The step that matters
Spread the dough thinly. A thin, even layer of dough bakes through quickly and evenly, so turning it during baking helps prevent pale centres and burnt edges.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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