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Ginger Cream Baskets

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If you love the unique tang of ginger, this Ginger Cream Baskets is something you should not miss. The recipe requires just a handful of ingredients. Just give this yummy Ginger Cream Baskets a try.
  Butter 1 Ounce (25 Grams / 2 Tablespoons)
  Caster sugar 1 Ounce (25 Grams / 2 Tablespoons)
  Golden syrup 15 Milliliter (1 Tablespoon)
  Plain flour 1 Ounce (25 Grams/ 1/4 Cup)
  Ground ginger 1⁄4 Teaspoon (1.5 Milliliters)
  Brandy 1⁄2 Teaspoon (2.5 Milliliters)
  Oil 1 Teaspoon (Leveled)
  Double cream 1⁄4 Pint (150 Milliliters / 2/3 Cup)
  Ginger syrup 30 Milliliter (2 Tablespoon)
  Ginger stems 2 , finely chopped
  Ground ginger 1 Teaspoon (Leveled)

Line a baking (cookie) sheet with non-stick baking parchment as the mixture tends to be sticky.
Melt the butter, sugar and syrup in a saucepan.
Stir in the flour, ginger and brandy.
Drop 2.5 ml/1/2 tsp mounds of the mixture well apart on the baking sheet.
Bake in a preheated oven at 180°C/350°F/gas mark 4 for 7-10 minutes or until the outer ones are golden and bubbly.
Meanwhile, brush two table-tennis balls with oil.
Remove the baking sheet from the oven and quickly mould two of the brownest snaps round the balls.
Twist out the balls as soon as the snaps are set and repeat with two more.
Return to the oven in between to continue to cook the remaining snaps.
When cold, store in an airtight container until ready to fill.
Whip the cream until peaking and whisk in the ginger syrup.
Fold in the chopped ginger.
Spoon the ginger into the cases and dust with ground ginger.

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Ginger Cream Baskets Recipe