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Ginger cookies
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lindens
Posts: 2,870 Forumite
I want to make some ginger cookies, the soft squidgy ones. I have found an American recipe but want it to have ginger bits in too. What do I use for this, candied ginger or something else?
And whilst we're on the subject can anyone tell me the difference between root and stem ginger? I like to try and use the natural stuff, but all the supermarket sells is root ginger and sometimes the recipes say stem.
Many thanks clever people!
And whilst we're on the subject can anyone tell me the difference between root and stem ginger? I like to try and use the natural stuff, but all the supermarket sells is root ginger and sometimes the recipes say stem.
Many thanks clever people!
You're not your * could have not of * Debt not dept *
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Stem ginger is the ginger root that has been peeled and preserved in sugar syrup. It is delish! Strangely enough Sainsbury's sell it in the Chinese section. You need to ask somebody to point it out for you as it is impossible to find. I went on a mad mission to find some the other month when I was making chutney!0
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As JoeyEmma says, stem ginger is preserved in syrup. This has a sweet flavour, and is used by chopping finely. This is what you want for the *bits* in your cookies. The syrup is lovely in gingerbread, or on parsnips before they're roasted.
Root ginger is found in the fruit and veg section. It needs peeling and grating. It has a fresher flavour.
HTH, Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
Just been diagnosed with gallstone (1 big one)
so maybe no ginger cookies for me now. BUT the parsnips thing sounds lovely so will try that.
ThanksYou're not your * could have not of * Debt not dept *0 -
I noticed stem ginger was on the shelves in the baking section in Morrisons yesterday. It gets around, doesn't it? I didn't know what it was either but I need to get some too for a recipe.
MAY GROCERY CHALLENGE £0/ £250
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