Irishmade Stem Ginger in Syrup
Enjoy some zingy stem ginger made using the ever so nutritional Peruvian ginger root.
Introducing our Irish made Stem Ginger with a tantalising twist – we’ve sourced the finest Peruvian ginger to elevate your culinary experience to new heights. Known for its exceptional potency and zingy flavour, Peruvian ginger brings a delightful intensity to our Stem Ginger that is three times stronger than traditional varieties.
Immerse yourself in the rich and aromatic essence of this exquisite ginger, carefully cultivated in the high-altitude regions of Peru. Our commitment to quality shines through in every slice, ensuring that each piece of stem ginger bursts with an irresistible vibrancy that will transform your baking endeavours.
Some recipe ideas:
* Add to Florentine’s
* Make a lovely stem ginger cheesecake
* Slice for on top of brownies or blondies
* Add to shortbread and dip in dark chocolate
* Make white chocolate and ginger biscuits/cookies/scones
* Add with anything with rhubarb – a fool, panacotta, upside-down cake
Check out my ginger shortbread recipes here ->
https://blastadelights.ie/blog/recipes/stem-ginger-shortbread/
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Ginger and Orange Florentines
Make: 20
50g unsalted butter | 50g caster sugar | 50g golden syrup | 50g plain flour | 50g flaked almonds* other nuts like pistachios, pecans, | 50g candied orange peel, chopped into 5mm dice | 30g stem ginger, chopped into 5mm dice | 150g orange-flavoured milk chocolate or dark chocolate, broken into pieces.
5-6cm round cutter (optional)
METHOD
Step 1: Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Place the butter, sugar and syrup in a small pan and cook over a medium heat for 2-3 minutes, stirring until the sugar has dissolved. Remove from the heat and add the flour, almonds, orange peel and crystallised ginger. Stir until well combined, taking care not to break up the flaked almonds.
Step 2: Using a 1tsp measuring spoon, place 24 equal mounds of the mixture onto the lined baking trays, spacing the mounds well apart. (Using a measuring spoon will help you get evenly sized biscuits.) Bake for 10 minutes, until golden brown, then remove from the oven. If you want neat edges, use the round cutter to push any uneven edges into a neat circle, while the florentines are still warm on the baking trays.
Step 3: Leave the florentines to cool on the trays for about 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Melt the chocolate in a bowl set over a pan of gently simmering water. Turn the florentines upside down on the wire rack and spread the chocolate over the bases. Leave them to set at room temperature for 5-10 minutes, then use a fork to make ripples in the chocolate. Leave the florentines to set completely.
Other variations
ginger, pecan & cranberry
ginger & glace cherries
ginger & sesame seed
ginger & pistachios
ginger & apricots
ginger & dates
Elevate your bakes with the ginger chunks and then use the syrup for the likes of pancakes, porridge, stewed fruit, yoghurt, sparkling water or wine, maybe a dressing for some salmon or prawns. Why not grill some apple slices and place on bread with orange zest and drizzle the syrup on top. The fun doesn’t stop there, add to an evening cocktail or mocktail. Heat up some apple juice for a warm cider drink.
Weight: 220g
Ingredients: Peruvian ginger root, ginger infused water, raw cane sugar.
Irishmade Stem Ginger
Enjoy some zingy stem ginger made using the ever so nutritional Peruvian ginger root.
Introducing our Irish made Stem Ginger in syrup with a tantalising twist – we’ve sourced the finest Peruvian ginger to elevate your culinary experience to new heights. Known for its exceptional zingy flavour, Peruvian ginger brings a delightful intensity to our Stem Ginger that is three times stronger than traditional varieties.
Immerse yourself in the rich and aromatic essence of this exquisite ginger, carefully cultivated in the high-altitude regions of Peru. Our commitment to quality shines through in every slice, ensuring that each piece of stem ginger bursts with an irresistible vibrancy that will transform your baking endeavours.
Some recipe ideas:
* Add to Florentine’s
* Make a lovely stem ginger cheesecake
* Slice for on top of brownies or blondies
* Add to shortbread and dip in dark chocolate
* Make white chocolate and ginger biscuits/cookies/scones
* Add with anything with rhubarb – a fool, panacotta, upside-down cake
Ginger and Orange Florentines
Make: 20
50g unsalted butter | 50g caster sugar | 50g golden syrup | 50g plain flour | 50g flaked almonds* other nuts like pistachios, pecans, | 50g candied orange peel, chopped into 5mm dice | 30g stem ginger, chopped into 5mm dice | 150g orange-flavoured milk chocolate or dark chocolate, broken into pieces.
5-6cm round cutter (optional)
METHOD
Step 1: Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Place the butter, sugar and syrup in a small pan and cook over a medium heat for 2-3 minutes, stirring until the sugar has dissolved. Remove from the heat and add the flour, almonds, orange peel and crystallised ginger. Stir until well combined, taking care not to break up the flaked almonds.
Step 2:
Using a 1tsp measuring spoon, place 24 equal mounds of the mixture onto the lined baking trays, spacing the mounds well apart. (Using a measuring spoon will help you get evenly sized biscuits.) Bake for 10 minutes, until golden brown, then remove from the oven. If you want neat edges, use the round cutter to push any uneven edges into a neat circle, while the florentines are still warm on the baking trays.
Step 3:
Leave the florentines to cool on the trays for about 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Melt the chocolate in a bowl set over a pan of gently simmering water. Turn the florentines upside down on the wire rack and spread the chocolate over the bases. Leave them to set at room temperature for 5-10 minutes, then use a fork to make ripples in the chocolate. Leave the florentines to set completely.
Other variations
ginger, pecan & cranberry
ginger & glace cherries
ginger & sesame seed
ginger & pistachios
ginger & apricots
ginger & dates
Elevate your bakes with the ginger chunks and then use the syrup for the likes of pancakes, porridge, stewed fruit, yoghurt, sparkling water or wine, maybe a dressing for some salmon or prawns. Why not grill some apple slices and place on bread with orange zest and drizzle the syrup on top. The fun doesn’t stop there, add to an evening cocktail or mocktail. Heat up some apple juice for a warm cider drink.
Weight: 220g
€6.00
Ingredients: Peruvian ginger root, ginger infused water, raw cane sugar.
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