Dear fellow commonwealth members,
Help!!! have no ginger to make gingerbread but I do have Australian dried crystal ginger ( easy to get in Canada and I love it in spite of cost). How much of this could I substitute for 1 teaspoon ground ginger. I do feel it is a bit stronger than dried ginger spice. Anyone ever try this before? Would appreciate advice.
Not Aussie or Brit, but found info on substituting powdered ginger for candied ginger:
(So just reverse the suggestions..)
Wow!!! Thanks for the information. It does help. All my recipes with candied ginger are all British and I know you normally don't find it in stores in the States so I thought our CC members from England or Australia would have more info on substituting it. I will let people know how it worked out when I actually bake the gingerbread. The dough has to be made and let sit minimum 24 hrs plus before cooking.
You're very welcome.
And I've always been able to find reasonably priced candied ginger at TJMaxx. Also picked up a bag of candied ginger wrapped candy that's pretty toothsome!