Traditional recipes

Ginger creams recipe

Ginger creams recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Ginger biscuits

A ginger nut-style biscuit topped with a creamy vanilla icing. You can sandwich two biscuits together for a nice presentation.

18 people made this

IngredientsServes: 24

  • 50g (2 oz) butter
  • 100g (4 oz) caster sugar
  • 1 egg
  • 100g (4 oz) treacle
  • 100ml (4 fl oz) water
  • 250g (9 oz) sifted plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • For the icing
  • 100g (4 oz) sifted icing sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons double cream

MethodPrep:25min ›Cook:8min ›Ready in:33min

  1. Mix butter, sugar, egg, treacle and water thoroughly. Sift together flour, 1/2 teaspoon salt, bicarbonate of soda and spices and blend in. Chill dough until firm.
  2. Preheat oven to 200 C / Gas Mark 6.
  3. Drop dough by teaspoonfuls about 5cm (2 in) apart on lightly greased baking tray. Bake about 8 minutes, or until almost no imprint remains when touched lightly. While slightly warm, cover with icing.
  4. To make icing: Blend icing sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Add cream to make icing easy to spread. Spread on biscuits with a plastic spatula.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (5)

by Cara

These cookies are a Christmas favorite of our family. I believe my mother uses this same recipe from Betty Crocker's Cookie Cookbook. They are soft, not overly sweet (even with a light frosting on top), and the blend of spices makes them unique and exciting among all of the other Christmas cookie choices (Chocolate or Vanilla anyone?) I am so pleased to see this recipe on this Don't be afraid of doubling it because these cookies go quickly!-11 Dec 2008

by Baricat

This is an old Betty Crocker recipe from the 50s and 60s. They are soft, spicy, moist and cake-like. When we're sending them somewhere or are taking them to someone's house or a bake sale, we like to sprinkle them with sugar spiked with ground ginger and a pinch of cinnamon before putting them in the oven. That makes a neat substitute for the messy frosting, which always makes the cookies stick together unless you put them in a single layer in the tin, which is near impossible. This also cuts down on kitchen time. If you don't like the flavor of molasses, dark corn syrup can be successfully substituted for half or all of it, which gives a somewhat different, more subtle taste, while still retaining the appealing soft texture. The house becomes wonderfully fragrant as they bake. A family favorite - I kept the cookie jar full of these for the kids as they were growing up, and it's one of their fondest memories.-06 Nov 2011

by crazylazycook

These were very good, a soft cake-like cookie, like little gingerbread cakes. Great with the frosting and tasted best the first day I made them. The next day they were a little dry. I would make them again.-20 Feb 2010

Ginger Cream Scones

I discovered a delicious recipe for 'Cream Scones' several years ago, in 'The Joy of Cooking.' Since then, I have made these scones with the variations suggested in the book, as well as some of my own devising -- to the delight of family, friends, colleagues, and co-workers, for whom I bake batches regularly (not only because the scones themselves are so delicious, but also because the recipe is so simple to make).

The Christmas 2003 issue of 'Fine Cooking' magazine carried a recipe for 'Double Ginger Scones.' I adapted that recipe to my simpler 'Cream Scones', and am pleased to offer the following for your consideration. I must also say, that every one of these recipes has benefited from the unparalleled quality of The Spice House’s ingredients -- which I order regularly from my home in Canada.

I am invariably thrilled with any of the spices, herbs, or extracts I order, and enjoy browsing through the extremely helpful catalogue, or the equally helpful information provided on the website. The quality of the products, and of the service of the staff of The Spice House has earned my admiration and loyalty as a customer. Thank you.

Ginger creams

These lovely, short biscuits have just enough spice to add some sparkle to your day. The white pepper in the icing – strange as it sounds – brings out a more robust gingery flavour.

Skill level


  • 200 g salted butter, softened
  • 55 g (¼ cup) brown sugar, sifted
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 200 g plain flour
  • 50 g cornflour

Ginger icing

  • 50 g salted butter, softened
  • 100 g icing sugar, sifted
  • ½ tsp ground ginger
  • ½ tsp ground white pepper
  • 1 tsp lemon juice

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C. Using an electric mixer, beat butter, brown sugar, ginger and nutmeg until pale and fluffy. Sift in the flours and stir with a wooden spoon until just combined. Roll large teaspoonfuls of the mixture into 20 even-sized balls.

Place the biscuits on a lined baking tray about 4 cm apart. Using two fingers, flatten them to a little less than 1cm high. Bake in the centre of the oven, turning halfway, for 15 minutes or until they start to brown on the bottom and just begin to colour on top. Cool on the tray until firm, then transfer biscuits to a wire rack.

Meanwhile, to make ginger icing, beat the butter with the icing sugar for 2 minutes or until pale and fluffy. Beat in the ginger, ground white pepper and lemon juice until well combined. Top half the biscuits with 2 tsp of icing and sandwich with the other halves while the icing is still soft. Store the biscuits in an airtight container for up to 4 days. Alternatively, freeze un-iced biscuits in an airtight container arranged in single layers separated by baking paper for up to 1 month.

Seared Scallops With Garlic-Ginger Cream Sauce

Make a quick but elegant sauce for seared scallops with garlic, ginger, half-and-half and a bit of lime.


  • 1-1/4 lbs dry sea scallops (see notes)
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, very finely chopped
  • 1 tablespoon fresh ginger, very finely chopped
  • 1 tablespoon flour
  • 1/2 cup light cream or half-and-half
  • 1 teaspoon sugar
  • 2 tablespoons freshly squeezed lime juice
  • Salt and freshly ground black pepper
  • 4 scallions, sliced
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon vegetable oil


  1. Pat the scallops dry and set aside.
  2. Melt 3 tablespoons of the butter over medium heat in a large skillet and add the garlic and ginger. Sauté until fragrant, 1 minute, then sprinkle with the flour. Combine well and continue cooking, stirring constantly, until the mixture is smooth and light gold in color, about 2 minutes longer.
  3. Add the cream and sugar and cook, stirring constantly, until the mixture is smooth and the sugar has dissolved. Slowly stir in the lime juice and season to taste with salt and pepper.
  4. Continue cooking until the sauce thickens to a rich, creamy consistency, 3 to 4 minutes more, then stir in the scallions and half of the chopped cilantro. Transfer the sauce to a bowl and cover to keep warm.
  5. Wipe out the pan, return it to the stove and add the remaining tablespoon of butter along with the vegetable oil.
  6. Turn the heat to medium-high and once hot, add the scallops in a single layer.
  7. Note: The scallops need about 3/4-inch of space between them in order to sear properly. If the pan seems overcrowded, cook them in 2 batches.
  8. Sear the scallops until they develop a golden crust on the outside, 1-1/2 minutes per side (see notes).
  9. To serve, spoon a portion of sauce onto individual serving plates, top with scallops and garnish with the remaining chopped cilantro.


About the Scallops:

For best results, choose "dry" sea scallops - 16 to 20 per pound size. Depending on their size, plan on 5 to 6 scallops for each serving.

The word "dry," when referring to scallops, means that they have not been soaked in the brine-like solution often used to help prevent them from losing their natural moisture. If not clearly marked, ask your fishmonger if the scallops you're buying are "wet" or "dry." Use only the "dry" variety in this recipe as you will not be able to sear the "wet" type properly.

Be sure that you work quickly with the scallops and don't overcook them. When cooked in a moderately hot pan, a minute-and-a-half per side should do it. You are looking for a little bit of a crust around the edges and a creamy colored, slightly translucent center.

Ginger Cremes Recipe

1/4 cup shortening
1/2 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1/2 tsp. salt
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon
1 tsp. soda dissolved in 1/4 cup hot water

Mix all of the ingredients. Drop by teaspoonsful and place on a greased cookie sheet. Bake at 400 degrees, until brown (about 5-10 minutes). Cool and frost with Butter Creme Frosting. Makes 3 dozen cookies.

This easy ginger creams cookie recipe is from our cookbook:

Click here to get our Dining On A Dime Cookbooks, with tasty recipes and great tips to make your life easier and save you money!


First of all, whip the double cream until it reaches the 'floppy' stage but isn't too thick, then pop it into the fridge to chill.

Now make a custard – first pour the single cream into a saucepan, then carefully heat it to just below boiling point. Meanwhile, beat together the egg yolks, sugar and cornflour in a bowl until absolutely smooth. Next, pour the hot cream on to this mixture, whisking as you pour. Now return the custard to the pan and continue to whisk it over a medium heat until it has thickened and come up to boiling point again. (Ignore any curdled appearance, which may come about if you don't keep whisking and have the heat too high. The cornflour will stabilise it, so don't worry - it will regain its smoothness when cooled and whisked.) You can also watch how Delia makes custard in our Cookery School Video on this page.

Now rinse the bowl and pour the custard into it. Then place it in another, larger bowl of cold water, with a few ice cubes, stirring it now and then until absolutely cold. Next, fold into the custard the chilled, whipped cream, ginger syrup and vanilla extract. Now pour the whole lot into the ice-cream maker and freeze-churn for 20-30 minutes until the ice cream is soft-set. Quickly fold in the chopped stem ginger, then spoon it into the plastic box and freeze until firm, which will take 1-2 hours.

Transfer the ice cream to the fridge 45 minutes before serving to allow it to soften and become easy to scoop. Garnish with the stem ginger and serve with a little of the syrup poured over.

NOTE: If you don't have an ice cream maker you can still make ice cream. After you have made up your mixture, transfer it to a lidded plastic box and put it in the coldest part of the freezer for two hours or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return to the plastic box and freeze for another two hours, then repeat the whisking process.

1. Preheat the oven to 200C. Line two baking trays with baking paper.

2. Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters until pale and fluffy, then add the egg, beating until just combined. Sift in the flours and baking powder, add the ginger and mixed spice and stir with a wooden spoon to form a soft dough.

3. Shape teaspoons of the dough into balls, place on the prepared trays 4cm apart and flatten slightly. Bake for seven minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

4. For the honey cream, beat the butter and icing sugar in a bowl using electric beaters until light and fluffy. Add the honey and mix to combine. On half of the cookies, spread three teaspoons of honey cream and sandwich them together with the other half.

5. In a small bowl combine the extra ginger and icing sugar and dust over the biscuits.

6. Filled kisses will keep, stored in an airtight container, for three days. Unfilled biscuits will keep for up to five days.


In a heavy saucepan, combine the cream, milk, ginger, and half of the sugar. Stir and bring to a boil over medium-high heat. Remove from the heat and let stand for 1 hour to allow the ginger to infuse into the cream and milk. Reheat the cream and ginger mixture until hot but not boiling (175°F on an instant-read thermometer).

Meanwhile, use a whisk or hand-held mixer to beat the remaining sugar and the yolks in a medium bowl until thick and pale yellow, about 2 min. Whisk about 1/2 cup of the hot cream mixture into the yolk mixture, and then stir the warmed yolk mixture back into the remaining cream. Heat the mixture slowly over medium low, stirring constantly, until it’s thick enough to coat the back of a wooden spoon and a line drawn on the spoon with a fingertip remains intact (180°F on an instant-read thermometer).

Remove from the heat and strain through a fine sieve into a medium bowl. Stir in the vanilla. Set the bowl in a larger bowl filled with ice water and stir the custard occasionally until it reaches room temperature. Cover the bowl and refrigerate until cold (about 40°F), about 1 hour. Freeze in an ice-cream maker, following the manufacturer’s instructions.

Recipe Summary

  • 8 large egg yolks
  • 1 cup sugar
  • 1/4 teaspoon coarse salt
  • 2 cups skim milk
  • 2-inch piece peeled fresh ginger, cut into matchsticks
  • 2 cups heavy cream

In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

Stir ginger into custard. Cover and let stand 30 minutes.

Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

Ginger Cookie Sandwiches with Orange Buttercream

In the land of cookie sandwiches there are three distinct sizes: the Little Debbie, the tea time, and the fat kid. These, my friends, are the fat kid.

This recipe combines two of my favorite things: Chewy ginger cookies and sweet citrus frosting. Thought they don’t fit my current dairy-free bill, I made them a while back for a party I attended and were mostly devoured by fellow guests. I made some with modest amounts of frosting and others with obscene amounts. Guess which ones went first? OBSCENE. Fat kids are popular, what can I say?

Not only are these cookie sandwiches fun to look at, they’re also quite delectable. Fluffy orange-flavored buttercream makes the perfect glue between two chewy ginger cookies. The flavor combo just works. Plus, they’re quite simple to throw together, requiring just one bowl and about 30 minutes to prepare. This is a the kind of party favor I can get behind.

If you’re not a fan of the cookie sandwich, simply top each single cookie with a touch of the frosting. Or, if frosting makes you gag, simply opt out of it altogether (who ARE you?). The cookies themselves are pure perfection on their own.