celebrating 130 years 1884-2014

Ginger Creams

By Chelsea Sugar
Ginger Creams
8 servings
  • 1 review

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves

    Biscuit Mix:
    125g butter
    3/4 cup Chelsea White Sugar
    1 teaspoon Chelsea Golden Syrup
    1 tablespoon warm milk
    1 teaspoon baking soda
    1 rounded cup plain flour
    1 teaspoon ground ginger
    1 teaspoon cinnamon
    1 teaspoon baking powder 

    1 cup Chelsea Icing Sugar
    90g butter - room temperature
    3 tsp milk
    1/4 tsp vanilla essence




    Cream butter and Chelsea White Sugar then add Chelsea Golden Syrup and baking soda which has been previously dissolved in warm milk. Beat well.
    Add flour, ginger, cinnamon, and baking powder.
    Put small balls of soft mixture onto a greased oven tray and press with fork.
    Bake 20-25 minutes in a moderate oven - 180 C.  Allow to cool on a rack.

    Beat butter in a small bowl until light and fluffy.  Add Chelsea Icing Sugar, milk and vanilla and beat well until combined.  Take two biscuits and ice the underside of each, then press them together gently.  Repeat with remaining biscuits.  

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Average Rating
(1 review)

Amazing makes the perfect amount and comes out beautifully

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