Crystallised Ginger- what to use it for?

hex2

mrbadexample wrote: »

I've just noticed that this biscuit recipe requires a food processor. What do I do if I haven't got one?

Use it as an excuse to buy one :j

Or do it by hand (like shortbread). Finely chop your ginger with a knife first. Beat your fat with the sugar and then mix in the rest and stir till you are very, very bored. Or buy a food processor

meritaten

Send them to me! I can eat it like sweeties!
a rather nice adult version of rice krispy cakes can be made with it.
just get ready your rice krispies (about a third of what you would normally use)
then add your chunky chopped crystallised ginger
either sultanas, raisins or mixed dried fruit
a pack of mini marshmallows
you should aim to get the same VOLUME of ingredients as you would the normal amount of rice krispies IYSWIM.
melt your lovely dark chocolate (or milk choc if you MUST have that)
add either a half teaspoon of good vanilla extract OR a tablespoon of a nice liquer. I suggest Tia Maria or Cointreu or a nice dark rum. mix it all together and place heaped teaspoons of it on baking paper or greaseproof to set.
Make them smaller than the usual kiddy ones and serve them in pretty petit four or sweet cases.
delish!

ps - if you havent got rice krispies, or dont like them, then you can use broken chunks of digestive bics or ginger snaps - just dont crush them too much.

Primrose

Chop it up very finely and mix in with stewed apple and sultanas.
Ginger is also nice with stewed rhubarb but I think the stem ginger is better than the crystallised type.

mrbadexample

hex2 wrote: »

Use it as an excuse to buy one :j

What, with Santa just around the corner? :whistle:

emiff6

Try stirring some chopped up crystalised ginger into mincemeat before making mince pies. It's delicious! I always use ginger when I make mincemeat instead of candied peel which I hate.

mrbadexample

I've made the biscuits. :drool:

I made two batches, one cooked a little longer than the other, so one's a little bit soft, and the other's crunchy. I think crunchy is the way to go.

I'm currently melting some dark chocolate to coat them. Do I need to add a bit of butter?