How To make Boiled Ginger Snaps

Copycat Ginger Snap Biscuits

This is a Copycat of the famous McVites Giger Snap Biscuits.
Recipe
100g Plain Flour
40g Demerara Sugar
2 Tablespoon Golden Syrup
3 Teaspoons Ground Ginger
50g Unsalted Butter
1/2 teaspoon Baking Powder
1/2 teaspoon Bicarb of soda
Link to making your own Golden Syrup

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Lemon Gingersnap Posset - Easy Lemon Pudding - Food Wishes

Learn how to make a Lemon Gingersnap Posset recipe! If you’re not familiar, posset is an amazing egg-free, starch-free, gelatin-free lemon pudding that only takes three ingredients to make. This would make the perfect special occasion dessert! Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Lemon Gingersnap Posset recipe!

You can also find my content on Allrecipes:

Ginger Snaps

Gingery, crispy cookies a great item for dunking! A classic 1960's refrigerator cookie. Recipe follows:
Ginger Snap Cookies

Preheat oven to 400°F (205°C)

You can use a wooden spoon or a hand held mixer or a stand mixer to combine these ingredients

Cream thoroughly
1/2 cup (125 ml) butter or shortening
1/2 cup (125 ml) sugar (UK caster sugar)

Combine and add
1 beaten egg
1/4 cup (60 ml) light molasses

Beat until light and fluffy

Blend or sift together
1 3/4 cups (290 gm) all purpose flour (Canada) bread flour USA or strong flour UK
1/2 teaspoon (2 ml) baking soda
1/2 teaspoon (2 ml) salt
3 teaspoons (15 ml) ginger (add more if you want a stronger ginger flavour)

Gradually add to the creamed mixture, blending thoroughly.
Place the dough on pieces of plastic wrap roll into a log about 2” in diameter. Or press the dough into a plastic wrap lined mini loaf pan or other suitable sized container. Refrigerate overnight or until needed. This dough can also be frozen for later use. You can also press out the entire batch of dough onto the surface of a pizza pan and pre slice into cookie shapes before baking. For example triangles or diamonds.
To bake, preheat oven to 400°F (205°C). While dough is still cold slice off desired number of cookies, making each about 1/8” (3 to 4 mm) thick.Place on greased cookie sheets and bake in preheated oven for 5 to 7 minutes. Cookies should be cooked through, they will get crispy as they cool. Wrap remaining dough and return to refrigerator or freezer.
Yield 6 dozen cookies. NOTE to cut thin slices of dough use a thin bladed sharp knife. You may need to dip the knife in hot water (wiped dry) to make the slicing easier.

Easy Gingersnap Cookies - How to Make Crispy or Chewy Gingersnaps

Learn how to make Easy Gingersnap Cookies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Gingersnap Cookies recipe.

Ginger Snaps

55g butter
55g brown sugar
55g golden syrup
50g plain flour
1 tsp ground ginger
1/2 tsp lemon juice

How to make crystallized ginger (candied ginger)

It's spicy! It's sweet! It's candied ginger. This recipe is pretty easy but takes some time.

To make crystallized ginger, first peel it – I like using a spoon. Scrape the spoon across the surface, it should take off a very thin layer of peel and it’s easy to get around all the nooks and crannies.

Once peeled, slice the ginger into thin slices.

Place the ginger in a pot of cold water and bring it to a boil, simmer for
30 minutes to soften the ginger. Strain the water into a teapot – this is a very strong ginger tea.

Weigh your ginger on a scale. Add it to a pot with an equal weight of sugar, and 1/4 cup of water. Turn it onto medium heat and cook until the sugar is thick and syrupy, 20 to 30 minutes.

Turn the ginger out into sugar and leave it to dry.

It’s perfect as snack, and even better in triple ginger cookies.