Cast-iron hot gingerbread cookie
Number of Servings: 4
Prep: 25 min
Grill: 15 min
1 tablespoon butter, softened
1 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup shortening
1/2 cup sugar
2 tablespoons molasses
4 slices fresh pineapple
Caramel ice cream topping (optional)
Cinnamon or butter pecan ice cream
1. Spread the butter onto the bottom and sides of a 7- to 8-inch cast-iron skillet or two individual 10- to 12-ounce cast-iron skillets or casseroles (such as 5-inch skillets or 4 1/2x3-inch casseroles). In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In another medium bowl beat shortening with an electric mixer on low speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl often. Add egg and molasses, beating until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon. Spread to an even thickness in the prepared skillet (s).
2. For a charcoal grill, arrange medium-hot coals around the edges of the grill, leaving center of grill with no coals. Test for medium heat above the center of the grill. Place skillet(s) on the grill rack over the center of the grill (not over coals). Cover and grill until edges of cookie are set. Allow 15 to 18 minutes for the large skillet or 10 to 12 minutes for the small skillets. For the last 5 to 10 minutes of grilling, add pineapple slices to grill, placing them directly over the coals; cover and grill until pineapple is golden brown, turning once halfway through grilling. (For a gas grill, preheat grill. Adjust for indirect cooking. Place skillet(s) on unheated side of grill and later place pineapple over heat. Grill as above.)
3. Cool slightly (center will fall slightly). If desired, drizzle with ice cream topping. Serve with grilled pineapple and ice cream.
Nutrition Facts: 624 cal., 31 g total fat (11 g sat. fat), 81 mg chol., 82 g carb., 348 mg sodium, 2 g fiber, 53 g sugar, 7 g pro.
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