Rolled Up Ginger Snaps

Ginger is one of those versatile spices that is not only used in cooking and baking, but can also be helpful for a variety of ailments. Recently I found this recipe for thin rolled up ginger snaps, akin to brandy snaps, which makes for an impressive dessert.

Some background on the root

I always wondered if ginger is an actual spice, seeing that it comes from a root, like turmeric. Ginger is a tropical flowering plant – Zingiber officinale – native to Southeast Asia. The ginger plant has a thick divided rhizome or underground stem. This root has a yellow centre which has the spicy aroma. So, it is hardly surprising that we associate ginger flavours in food with these parts of the world.

Not only does fresh ginger add flavour to many food dishes, but the root is also well-known for its healing properties. It has been used in many cultures for upset stomachs, for its anti-inflammatory properties, nausea, the common cold and many more.

I love using ginger in cooking and baking. Cooking mostly with the fresh root but baking with the ground version of ginger. This interesting recipe for ginger snaps that are rolled up – similar to brandy snaps – I found on a South African website. I’ve written another recipe blog which was from the same website.

Recipe : Rolled Up Ginger Snaps

Ingredients

125 ml golden syrup
125 g butter
125 ml plain flour
15ml ground cinnamon
2.5ml ground ginger

Cream Filling

500ml cream
30ml icing sugar (sifted)
2.5ml vanilla

Method

Preheat oven to 180°C (350°F) and line baking tray with baking parchment.
Heat the golden syrup on a low heat. Add the butter and let it melt.
Sift the flour, cinnamon and ginger together and fold into the syrup mix.
Put a spoonful of mixture (it will be quite runny) on the baking tray.
Spread with the back of a spoon in a circle with about an 8cm diameter. Leave enough space between the circles.
Bake for around 5 to 7 minutes or when they look golden and bubbles are forming.
Let them cool down a little bit on the baking tray and then you have to work fast because they get hard quickly. So, it is easier to just bake one tray at a time.
When the biscuit is firm enough to remove but still pliable enough to shape, lift them with a spatula.
Roll them around the handle of a wooden spoon and press lightly on the join to seal. Leave them to cool down.
Store in an airtight container to keep them crisp.
Make the filling just before you serve them. Mix everything together and pipe the mixture into the rolls.
They are definitely worthwhile making, so enjoy!

rolling around wooden spoons — Ginger Snaps Rolled Up

You need to work fast in order for the ginger biscuit to stay pliable when you form them. Also, I found the ginger snap rolled up without adding the cream filling, was really tasty and can be served just like that. They go soft very quickly after your add the filling.