Food Recipes

The King’s Ginger Snaps


  • 50g unsalted butter
  • 50g caster sugar
  • 50g golden syrup
  • 50g plain flour
  • ½ tsp grated root ginger
  • Grated zest of ½ lemon
  • 1 tsp The King's Ginger
  • For the cream: 250ml double cream, zest of 1 lemon and 1 lime, 1 heaped tsp of stem ginger in syrup (drained and chopped finely), 2 tbsp The King's Ginger


  1. PREHEAT the oven to 180°C and line two large baking sheets with baking parchment. Melt the butter, syrup and sugar in a saucepan over a medium heat.
  2. Add the flour, lemon zest, grated ginger and The King's Ginger to this mixture; stir until well combined. Drop one teaspoon of the mixture onto the baking sheet, 10cm apart. Bake in the oven for 8-10 minutes until bubbling, lacy and a deep caramel colour.
  3. Remove from oven. Let the snaps cool slightly, and then lift with a palette knife. Quickly roll around the handle of a wooden spoon to form a tube shape.
  4. Cool on a wire rack. These can be kept in an airtight tin for a week. Serve with The King's Ginger cream.
  5. Whip the double cream to soft peaks. Fold in the remaining ingredients. Chill until serving. This can be piped into the ginger snaps or served alongside in a small pot.
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