Untested draftCookiesSeasonal Bakery Drops v1.0
Cranberry-Orange Gingerbread Brûlée
Recipe photograph pending
Collection: Autumn — Sweater Weather Bakery
Owner-approved for import only. Quantities, yields and timings are proposed and require testing.
Status
- Kitchen testing
- untested
- Measurements
- proposed-not-verified
- Timing
- proposed-estimate-not-tested
- Allergens
- not-reviewed
- Storage
- not-validated
- Shelf life
- None validated
Recipe, as written
- Yield
- 6 oversized.
- Proposed bake
- 350°F, 12–14 min.
- Dough
- 150 g butter; 125 g dark brown sugar; 35 g sugar; 1 egg; 45 g molasses; orange zest; 250 g flour; 1 tsp ginger; ½ tsp cinnamon; ¼ tsp cloves; ½ tsp baking soda; ½ tsp salt.
- Center
- 100 g cranberries; 45 g sugar; 1 tbsp orange juice; 1 tsp cornstarch slurry.
- Finish
- 35 g superfine sugar.
- Method
- Simmer cranberries, sugar and juice; thicken with slurry; cool and freeze six portions. Cream butter and sugar; add egg, molasses and zest. Mix in dry ingredients. Portion six 110 g pieces; enclose center and seal. Bake 12–14 min; cool completely. Apply a thin sugar layer and torch carefully immediately before serving.
- Likely allergens
- wheat, milk, egg.
- Pairing (text only)
- Honeyed fig black-tea latte.
- Pairing suggestion only — not linked or tested.
- Test
- sugar-cap humidity resistance; torch only with safe adult handling.
Not in the source
- Description
- Not supplied
- Equipment
- Not supplied
- Step-by-step steps (method shown as one paragraph, as written)
- Not supplied
- Hands-on time
- Not supplied
- Cooling time
- Not supplied
- Total time
- Not supplied
- US measurements
- Not supplied
- Flavor tags
- Not supplied
- Per-ingredient allergens
- Not supplied
- Storage / shelf life
- Not supplied