When a recipe calls for 'diced candied ginger',

How small do you dice it?

I love candied ginger,

But last Christmas was the first I've used it in baking.

The few recipes I tried,

Came out awful!

The candied ginger had no flavor what so ever,

Just seemed like little hard knots of 'something'.

Did I dice it too small?

Should it be soaked in something first?

(Like you soak raisins).

It has to be something I did.

Because one of the recipes that came out awful

Was Annie's Molasses cookies.

And from the comments here,

I know those HAVE to be good cookies!

So how can I include candied ginger in cookies, cakes, etc,

And have it taste like ginger

rather than tiny burnt knots?

Rusty