Sharon Reid


There’s nothing like a crisp ginger snap served either with ice cream or filled with cream. This recipe uses The King’s Ginger; a versatile liqueur great in cocktails, as complement to Champagne or in a variety of desserts.


50g Unsalted butter
50g Caster sugar
50g Golden syrup
50g Plain flour
1/2 tsp Grated root ginger
Grated zest of 1/2 lemon
1 tsp The King’s Ginger
250ml Double cream
Zest of 1 lemon and 1 lime
1 heaped tsp of Stem ginger in syrup, drained and chopped finely
2 tbsp The King’s Ginger


PREHEAT the oven to 180°C and line two large baking sheets with baking parchment.
Melt the butter, syrup and sugar in a saucepan over a medium heat.
Add the flour, lemon zest, grated ginger and The King’s Ginger to this mixture; stir until well combined.
Drop one teaspoon of the mixture onto the baking sheet, 10cm apart.
Bake in the oven for 8-10 minutes until bubbling, lacy and a deep caramel colour.
Remove from oven. Let the snaps cool slightly, and then lift with a palette knife.
Quickly roll around the handle of a wooden spoon to form a tube shape.
Cool on a wire rack.
The ginger snaps can be kept in an airtight tin for a week.

Serve with The King’s Ginger cream:

Whip the double cream to soft peaks.
Fold in the remaining ingredients.
Chill until serving.

The ginger cream can be piped into the ginger snaps or served alongside in a small pot.