Lemon Syllabub with Ginger Cookies

The quickest, easiest dinner party dessert or girls lunch sweet treat. Lemon Syllabub really only has three main steps. The ability to swap, the type of alcohol means a slightly different twist can be achieved. I serve this in either shot glasses or Turkish tea glasses, even champagne glasses. Generally, I get about 6-8 servings depending on the vessel. You can make this slightly ahead, however, sometimes the alcohol can separate when chilling. A quick stir will fix it. But it’s good to know. If left overnight I have found, particularly when using brandy it can become overpowering. Also, this mixture is wonderful with scones. Should you want a booze-free version, I have known people to use nonalcoholic champagne or wine. Or just plain.

lemon Syllabub with Ginger Cookies

  • Servings: 6-8
  • Difficulty: Easy
  • Rating: ★★★★★
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Quick easy dinner party dessert


  • 284ml double cream, whipped to peaks
  • 50ml brandy or sweet white wine or champagne (brandy can be strong so you can use less, 30- 40ml)
  • Juice and rind of half lemon
  • 50g Castor sugar
  • Fresh raspberries or strawberries to serve – optional
  • 150g self-raising flour
  • ½ tsp bicarbonate soda (baking soda)
  • ½ cinnamon
  • ½ ground ginger ( if you like a stronger ginger flavour add slightly more)
  • ¼ tsp ground cloves (optional)
  • 110g soft brown sugar
  • 100g unsalted butter softened
  • half a beaten egg
  • 1 tbsp golden syrup


  1. Dissolve the sugar in the lemon juice, lemon rind, and alcohol.
  2. Whip the cream to a stiff peak if you haven’t already done so.
  3. Fold the liquid and cream together, spoon into glasses. Cover with cling wrap & chill in the fridge for at least 2-3 hours. You can grate some additional lemon rind in if you like.
  4. Preheat your oven to 190C, line a baking tray with parchment.
  5. Combine the flour, baking soda, and spices in a bowl. Beat the egg in a separate bowl.
  6. Using a hand mixer or electric mixer, cream the butter sugar and golden syrup until light and fluffy. Now stir in the flour ingredients and combine.
  7. Using a teaspoon, put small amounts of mixture onto the baking sheet and slightly flatten. They will spread so leave at least 2 inches between each one. You can sprinkle with a little sugar but I find them quite sweet already. Bake for about 8 minutes in the oven until nice and golden. Make sure to watch them as they can burn really easily.
  8. I run a pizza cutter through mine to half them when they are still warm if they seem a bit big. They must cool completely to harden.
  9. Serve the two items on a small saucer with the snaps on the side and a small spoon. You can top the syllabub with crystallized lemon rind, lemon zest, or some raspberries which is a nice contrast. .