Ginger Snaps

To make cups to hold ice cream or sorbet, mould hot biscuits over oiled oranges and leave to cool.


  • 50 g butter or margarine
  • 2 tbsp syrup
  • 50 g soft brown sugar
  • 50 g plain flour
  • 1 tsp ground ginger


  • 150 ml double or whipping cream
  • chopped angelica to decorate

Cooking Process

  1. Grease as many wooden spoon handles as possible.
  2. Thoroughly grease two baking trays. Melt the butter or margarine , syrup and sugar over a low heat, then stir in the flour and ginger.
  3. Drop teaspoonful of the mixture well apart on a baking tray to allow room for spreading.
  4. Cook in a moderately hot oven for 8-10 minutes , then leave the biscuits to cool for a few seconds.
  5. Use a palette knife to lift them off very carefully, then roll around the wooden spoon handles with the top of the biscuit on the outside.
  6. Hold in position for a few minutes until set.
  7. Slip the biscuits from the handles and place on a wire rack to cool. Bake the biscuits in batches. If they set too quickly return them to the oven to melt for a few seconds.
  8. Whip the cream until thick and use to fill the ginger snaps. Decorate with stem ginger and angelica.

Ginger Snaps

Bon Apetite!


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Ginger Snaps