Start with raw ginger and finish with a sweet, aromatic cookie with a slight kick at the end. My dilemma was how to add loads of ginger flavour without burning your mouth like a Madras curry. The answer was stem ginger, also known as candied ginger or crystallized ginger. This answer caused another problem, because stem ginger is ginger and sugar water. I was going to have to make my own with sweetener. If you are going to make your own stem ginger, you will need at least a day to freeze the ginger and then an hour or two to make the finished product. I am no doctor, but I am sure that when creating and testing the recipe for these biscuits, they lowered my blood pressure.
