Ginger Flapjacks

Recipe base from BBC Good Food (LINK)

I followed the advice of the comments and reduced the butter to 250g, and opted not to use the topping, so I added all the crystallised ginger and ground ginger to the base mix itself, which made them quite spicy, but not horribly so.

What I did do was bake the flapjacks in a rather large roasting tin for 20 minutes - this made them rather hard and biscuity, so should I do them again, I will use my smaller roasting tin to keep them chewy rather than crunchy.

Ginger Cupcakes

Ginger Cupcakes based on the recipe from the Hummingbird Bakery book.

The amount of ginger to use is a bit confusing as they say to use 200g and then reserve the syrup, so I think you are meant to weigh the ginger with the syrup, and then chop the ginger that is included.

I say this in retrospect, as I decided to weigh 400g of the ginger itself (I was making double the mixture), and when chopping the it, I found the process extremely tedious. Plus it looked like there was a lot of ginger. I ended up only chopping around 300g of the ginger.

The batter seemed very nice and smooth, and when I baked them (each tray was done in 21 minutes), they seemed to have had a nice consistency.

The recipe required the sugar syrup that the stem ginger came in to be mixed with water and then reduced, but this seemed unnecessary to me, so I just spooned over the gingery syrup straight from the jar.

The Icing. This is where it all went wrong. The recipe called for ginger infused milk, to which I thought I should add a bit of vanilla extract. I think this curdled the milk. In the future, when wanting to add vanilla to icing that involves milk, I will make sure I use vanillinsocker or vaniljpulver as they do not have alcohol, and are dry ingredients, so should not curdle it.

As upsetting as the icing was, I think the cakes were good - nice consistency, but I think I would prefer ginger flavour, rather than ginger pieces.

Doubling the quantities yielded 28 cupcakes (my muffin tin is slightly smaller than standard).

Stem Ginger and Oat Biscuits

Beautiful recipe based on Tesco.com (LINK).

Comments added as Baking Fanatic from first attempt:

Absolutely fantastic recipe! I completely agree with cookielover below; I used 1tsp of ground ginger, and half tsp of cinnamon, and it didn't hurt the recipe.
I wasn't sure what 'balls' of ginger were so I used about a fat index finger's worth - approx 2.5" - of root ginger, grated it, and squeezed the juice out through a tea strainer (not sure that clarifies anything!).

I have since looked up through the shopping list what was meant by stem ginger.

I did not bother to cube the butter seeing as it was to be melted.


Lovely chewy consistency - a much more comforting biscuit compared to the hardness and harshness of a 'regular' ginger snap. I managed to make 18 biscuits from this recipe.


Mine did not turn out as golden as the ones in the picture; perhaps my syrup was not golden enough, however I have a huge bottle to work through, so maybe I will try using some dark muscovado sugar next time to give a bit more colour... maybe replace 10 - 20g of light muscovado with dark muscovado.

Second attempt - I found Stem Ginger! Amazeballs!

The biscuits turned out lovely and chewy, however as it has been a while since the first attempt, I cannot compare the two.

They had disappeared by 9.30am in the office anyhow!

Will definitely do again.

Alongside Double Chocolate Cookies

Available at Samara's Baked Goods