Name: Coffee and ginger creams recipe | Schwartz
Yield: 40
Cuisine: English, Irish, and Scottish,
Ingredients: 1 medium egg white; 1 tsp coffee essence; 1 tbsp Ginger Ground; 350 g (12 oz) icing sugar; 75 g (3 oz) plain cooking chocolate; Almond flakes for decoration (optional)

Ground Ginger

Product Information

£1.75/unit, 26g

Out of Stock

Ginger Creams

Ingredients

6

Servings

40

Coffee & Ginger Creams

Ingredients

1 medium egg white
1 teaspoon coffee essence
1 tablespoons Ground Ginger
350 gram (12 ounce) icing sugar
75 gram (3 ounce) plain cooking chocolate
Almond flakes for decoration (optional)

COOKING INSTRUCTIONS

1 Place egg white and coffee essence into mixing bowl. Sieve Ginger and icing sugar together and stir into the egg white mixture until thoroughly combined working to form a stiff paste.
2 Shape paste on a surface dredged with icing sugar to form a long sausage shape measuring approx 2.5cm (1") diameter. Cut off 6cm (¼") pieces and shape slightly to make neat rounds, place on greaseproof paper and leave uncovered to dry for about 12 hours. Melt chocolate and dip ½ of each Ginger Cream into the chocolate.
3 Place on a cooling tray and decorate with almond flakes or nuts as desired and leave until the chocolate is set completely. Remove the sweets carefully and place in paper sweet cases.