Stem and crystallised ginger in baking

mudgekin

For Twinks hobnobs I have used crystallised , stem and ground ginger and to be honest they all work equally as well. I only use the stem or crystalised if I am feeling really extravagent and am going to dip them in chocolate.

There really is no big difference between them though in my mind

reverie

I have some ginger in syrup to use up, does anyone have any ideas?

TrixieB

I've made Twinks with stem ginger and a glug of the syrup and it's to die for!

Gingernutmeg

TrixieB wrote: »

I've made Twinks with stem ginger and a glug of the syrup and it's to die for!

I agree, they're delicious when you use stem ginger. I made them with this and honey instead of the syrup and they were gorgeous.

mudgekin

Gingernutmeg wrote: »

I agree, they're delicious when you use stem ginger. I made them with this and honey instead of the syrup and they were gorgeous.

Shhhhh..those are the ones that I dip in chocolate and omg..yummmmmmm I have to hide some from DH

Boodle

When I asked a store assistant in Asda where the crystallised ginger was, you'd think I had grown an extra head! Needless to say, I left without any. I ended up going to Holland and Barratt. (Being a preggie old styler, you may gather I was consuming my body weight of the stuff daily a couple of months ago... )

Cat72

Thanks for all your help & adding this to the other thread.
I was going to make them with crystalised ginger for a specal treat for my friends ,and yum dipping them in chocoloate seems a great idea too.
Usually I buy them a packet of ready made ones ( costing an arm & a leg !!) but wanted to trying making them myself.