The Ginger People
Bare Ginger
Regular price
Sale price
$5.95
Unit price
/ per
Tax included.
Uncrystallised Bare Ginger 200g
Made in Fiji
- Gluten Free
- Dairy Free
- Vegetarian
- Vegan Friendly
- Ingredients Ginger Cane Sugar
Big chunks of ‘un’ crystallised ginger - the perfect snack. This sweet treat is made from pink baby ginger, grown in Fiji, one of the most pristine ecosystems in the world.
- A spicy-sweet snack, soothing straight from the bag
- Chop and toss into cookie dough, carrot cake, ice cream, trail mix, granola
- Dip in dark chocolate
- Drop into a warm cup of tea, garnish your cocktails
- Vegan | Kosher
- No Artifical Ingredients
Ultimate Chewy Ginger Snaps Recipe
Super simple and ridiculously delicious. The Ginger People’s signature biscuit recipe is great to make ahead, roll into balls and freeze. Then thaw a few at a time and bake as you need them. Use Blackstrap molasses for best results.
ingredients
- 300g plain flour
- 2 teaspoons bicarb of soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 170g unsalted butter, softened
- 200g caster sugar
- 85g/60ml dark molasses, preferably Black Strap
- 1 large egg, at room temperature
- 100g The Ginger People Bare Ginger (chop finer if you wish)
- 100g coarse raw sugar (Turbinado sugar)
directions
- Preheat oven to 170°C. Line baking sheets with parchment paper, if desired.
- Stir dry ingredients together in a bowl. Set aside.
- Beat butter & sugar in large bowl with electric mixer until light and creamy
- Beat in molasses and egg.
- Add dry ingredients to wet mixture. Mix well.
- Chop Bare Ginger and stir into mixture. Chill dough 1 hour for easy handling
- Form into 35g (3 cm) balls. Roll balls in coarse sugar.
- Place 2 inches apart on baking sheets. Bake 8-10 minutes. Remove from oven while centers are soft. Let stand 1 minute. Cool completely on baking sheet or wire rack. Crinkled tops form as cookies cool.
- Bonus! Ginger Cookie Ice Cream Sandwiches: Smash one scoop of vanilla ice cream between two cooled Ginger Snaps. Press cookies together to sandwich the ice cream. Serve immediately or wrap in plastic wrap and freeze. Repeat with additional cookies and ice cream.