Gingerbread Recipe Help Please!! - HotUKDeals
We use cookie files to improve site functionality and personalisation. By continuing to use HotUKDeals, you accept our cookie and privacy policy.
Get the HotUKDeals app free at Google Play

Search Error

An error occurred when searching, please try again!

Login / Sign UpSubmit

Gingerbread Recipe Help Please!!

£0.00 @
I want to make some gingerbread and the recipe says to use crystallized ginger, I couldn't get any, only stem ginger in syrup. Is the stem ginger a suitable replacement? Any help would be greatly … Read More
LaoTzu Avatar
8y, 10m agoPosted 8 years, 10 months ago
I want to make some gingerbread and the recipe says to use crystallized ginger, I couldn't get any, only stem ginger in syrup. Is the stem ginger a suitable replacement?

Any help would be greatly appreciated :)
LaoTzu Avatar
8y, 10m agoPosted 8 years, 10 months ago
Options

All Comments

(12) Jump to unreadPost a comment
Comments/page:
1 Like #1
im sure when i used ginger it was powder? yep just looked ground ginger..
banned 1 Like #2
Ingredients for Gingerbread

flour
200
gm

ginger - ground
1
tsp

cinnamon - ground
1
tsp

cardamom - ground
½
tsp

baking soda
1
tsp

salt
½
tsp

crystallised ginger - chopped
6
tbs

unsalted butter
100
gm

brown sugar
100
gm

castor sugar
100
gm

eggs
3
pc

ginger - fresh, grated
3
tbs

buttermilk
150
ml


How to make Gingerbread

1. Preheat oven to 180ºC
2. Brush a loaf tin (20cm by 10cm) with oil and sprinkle with flour
3. Sift the flour, ground spices, baking soda and salt together and mix in half the chopped crystallised ginger
4. Beat the butter and both sugars until light and fluffy and beat in the eggs 1 at a time
5. Mix in the fresh, grated ginger
6. Stir in dry ingredients alternately with the buttermilk, beginning and ending with dry
ingredients
7. Spoon into the loaf tin and sprinkle the remaining crystallised ginger over the batter, press lightly into the batter
8. Bake for approximately about 50 minutes or until a knife inserted in the middle comes out clean for my baking tips
9. Turn out onto a cooling rack and allow cool completely
#3
cant you taste it? im unsure what quantities you would use even to make it the same strength. I would pop to Asda etc before it closes for the ground stuff.
#4
oh look at google stem ginger biscuits?looks like it can be used after all-just try a small quantity first?
#5
This is the website I got the recipe from, http://www.tintintin.co.uk/inthetin/2007/03/31/grasmere-gingerbread/

These are the ingredients.....
400g Shortbread
170g demerara sugar
3 level teaspoons ground ginger
40g mixed peel chopped
40g crystallised ginger
70g plain flour
Pinch baking powder
40g golden syrup
40g treacle
70g unsalted butter

I don't want to use a different recipe just want to know if the stem ginger is a suitable alternative :)
The recipe has ground ginger in already
1 Like #6
This recipe makes quite a moist cake.
Mum's Gingerbread

110g butter or margerine
175g treacle
50g golden syrup
120ml (8 tablespoons) milk
2 large eggs, beaten
225g plain flour
4 teaspoons ground ginger (you can increase this to 2 tablespoons if you like lots of ginger)
2 teaspoons mixed spice
1 teaspoon bicarbonate of soda
50g caster sugar

8" x 4" x 3" loaf tin (2lb tin)

Preheat oven to Gas Mark 3. Grease and base-line the tin.

Melt butter (or margerine), treacle, and golden syrup together gently. Stir in the milk and egg.

Sift the flour, bicarbonate and spices into a bowl. Stir in the sugar and then stir in the syrup mixture. Mix thoroughly - it will be sloppy.

Bake for one hour. Cool in the tin for at least 30 minutes and then turn out onto a wire rack.

The gingerbread is best if eaten after a couple of days. The flavours need time to mature together.
1 Like #7
I havent come across a gingerbread recipe with dried fruit in it but am sure that stem ginger will be ok. Cut it up small, rinse the syrup off and dust with some flour to stop it sinking to the bottom of the mixture. Give it a go see if it works out ok.
#8
LaoTzu
This is the website I got the recipe from, http://www.tintintin.co.uk/inthetin/2007/03/31/grasmere-gingerbread/

These are the ingredients.....
400g Shortbread
170g demerara sugar
3 level teaspoons ground ginger
40g mixed peel chopped
40g crystallised ginger
70g plain flour
Pinch baking powder
40g golden syrup
40g treacle
70g unsalted butter

I don't want to use a different recipe just want to know if the stem ginger is a suitable alternative :)
The recipe has ground ginger in already


yes i understand-i think its very similar, if you google it-it is crystallised stem-and you have stem in syrup-and both are sugar anyway of a kind. Im no cook :oops:but i would just try it in a small portion-half all the ingredients? im sure anyway it will be edible:thumbsup:
Have made many biscuits in my life and they have never been wasted:whistling:
#9
you ofcourse will have to chop or grate it!
1 Like #10
louloo
yes i understand-i think its very similar, if you google it-it is crystallised stem-and you have stem in syrup-and both are sugar anyway of a kind. Im no cook :oops:but i would just try it in a small portion-half all the ingredients? im sure anyway it will be edible:thumbsup:
Have made many biscuits in my life and they have never been wasted:whistling:


looking at this recipe for making crystallized ginger (http://homecooking.about.com/od/dessertrecipes/ht/crystalginger.htm) it kinda sounds like it starts off as stem ginger in syrup and gets heated till all the "juice" evaporates so I might try crystallizing the stem ginger!!

Sure it will be edible enough, it can't go that wrong :w00t:
#11
Thanks for your help - rep given :thumbsup:
#12
I didn't crystallize the stem ginger, it was a little sticky even though I coated it in flour, the gingerbread tasted yummy, a little softer than the Grasmere Gingerbread but it tasted just the same :):)

Thanks to all who helped, I am going to buy some proper crystallized ginger next time!

Post a Comment

You don't need an account to leave a comment. Just enter your email address. We'll keep it private.

...OR log in with your social account

...OR comment using your social account

Thanks for your comment! Keep it up!
We just need to have a quick look and it will be live soon.
The community is happy to hear your opinion! Keep contributing!