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Ginger creams

  • Makes about 30
Ginger creams

Ginger was one of the first spices readily available and hence it's use and popularity in many old recipes. If you are a lover of ginger add more to this recipe.


  • 250 grams butter
  • ½ cup caster sugar
  • 1 egg
  • 1 tablespoon golden syrup
  • 2½ cups flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground ginger
  • pinch salt

Ginger cream

  • 100 grams butter
  • 1½ cups icing sugar
  • 2 tablespoons finely chopped crystallised ginger


  1. Put the sugar, egg and golden syrup into a food processor and process for 2 minutes until light.
  2. Add the softened butter and process for a further 2 minutes until light and creamy.
  3. Sift the flour, baking powder, salt and ginger together and sprinkle evenly over the creamed mixture. Pulse to mix well but don't over-process.
  4. Put mixture into a piping bag fitted with a star nozzle and pipe into long strips on a tray. If you haven't got a piping bag, roll teaspoonfuls into balls and flatten with a fork.
  5. Bake at 180ºC for 10 minutes until light brown.
  6. Transfer to a cake rack to cool, join together with ginger cream and store in an airtight container.

Electric beater method

  1. Beat the butter and sugar together. Add the egg and golden syrup and beat well. Fold in the sifted flour, ginger, baking powder and salt. Continue from step 4.

Ginger cream

  1. Beat the butter and icing sugar together until smooth and pale. Fold in the chopped ginger.

Cooks Tips

- If you do not have a piping bag, roll teaspoonful lots into balls and place on a greased tray. Flatten with a fork or your fingers.

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