Spice Route: Just ginger

Spice Route: Just ginger

Revel in the warmth and pungency of ginger in these sweet delights

Ginger (Zingiber officinale) is a rhizomatous plant belonging to the same family as turmeric and cardamom. It grows widely throughout Southeast Asia and is able to adapt to different conditions quite easily. The plants grow up to 1 m tall and the rhizomes are harvested when the stalks wither or die down.

Ginger snaps

Makes: 24
Preparation time: 10 minutes
Baking time: 10 minutes
Total time: 20 minutes
Oven temperature: 180°C


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Ginger snaps


  • 30 ml sugar
  • 30 ml butter
  • 30 ml golden syrup
  • 30 ml cake flour
  • 5 ml ground ginger
  • 10 ml brandy
  • 250 ml fresh cream
  • 50 ml castor sugar
  • 15 ml rose water
  • 50 ml icing sugar
  1. Heat the sugar, butter and golden syrup in a heavy-based saucepan until the sugar dissolves. Let the mixture cool slightly.
  2. Sift the flour and ginger together. Add to the butter mixture along with the brandy and mix.
  3. Drop teaspoonfuls of the mixture onto a well-greased baking tray, leaving gaps of at least 10 cm for the ginger snaps to spread.
  4. Bake for about 7-10 minutes or until golden brown and bubbles appear on the surface. Leave until cool enough to handle. Wrap the ginger snap around the handle of a wooden spoon.
  5. To serve, whip the cream, castor sugar and rose water until stiff. Pipe the cream onto the ginger snaps, sprinkle with icing sugar and serve immediately.

Did you know? Ginger comes in many forms: fresh, dried, powdered, preserved, crystallised and pickled.

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