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    Gingerbread Recipe Help Please!!

    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

    12 Comments

    im sure when i used ginger it was powder? yep just looked ground ginger..

    Banned

    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

    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.

    oh look at google stem ginger biscuits?looks like it can be used after all-just try a small quantity first?

    Original Poster

    This is the website I got the recipe from, tintintin.co.uk/int…ad/

    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

    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.

    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.

    LaoTzu;2819553

    This is the website I got the recipe from, … 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 Shortbread170g demerara sugar3 level teaspoons ground ginger40g mixed peel chopped40g crystallised ginger70g plain flourPinch baking powder40g golden syrup40g treacle70g unsalted butterI 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:

    you ofcourse will have to chop or grate it!

    Original Poster

    louloo;2819661

    yes i understand-i think its very similar, if you google it-it is … 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 (homecooking.about.com/od/…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:

    Original Poster

    Thanks for your help - rep given :thumbsup:

    Original Poster

    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!
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