If you are a fan of ginger than you are going to love these ginger slices. Every bite is full of fiery ginger, the base is crumbly and the topping is smooth, sweet and spicy! I love ginger as a flavour and so does my fella, he is a massive fan and loves it in almost anything so I am always on the look out for new and interesting ways to use it. That’s when I spotted this recipe in ‘Love Baking’ magazine and knew I had to try it.
The base is basically a gingery shortbread, its so crumbly and light I could just eat it by itself, maybe one day I will make it just to eat it that way.
And the topping is amazing; it’s smooth and so sweet. You need to have a sweet tooth to really appreciate this and a deep love of ginger for it is a little on the fiery side. What makes it so sweet is the golden syrup (light corn syrup can be used instead) and the icing / confectioners sugar, that is melted in a pan with the butter and the very generous 2 tablespoons of ground ginger.
This is a great afternoon pick me up, or you could serve with ice cream for a dessert. Either way any fan of ginger is going to love this recipe.
- 225 grams Plain flour (All Purpose), (1 and 6/8 cup)
- 100 grams caster (superfine) sugar, (1/2 cup)
- 1 teaspoon Baking powder
- 2 teaspoons ground ginger
- 150 grams unsalted butter - cut into cubes, (3/4 cup)
- 150 grams unsalted butter, (3/4 cup)
- 60 millilitres golden syrup or light corn syrup can be used, (1/4 cup)
- 300 grams Icing sugar (Confectioners sugar) - sieved, (2 and ½ cups)
- 2 tablespoons ground ginger
- Pre heat your oven to 350F / 180C / Gas mark 4. Line a 7 x 10 inch tin with baking parchment.
- Place the flour, sugar, baking powder and ground ginger in a medium sized bowl and mix them all together.
- Add the butter and mix it in until it resembles breadcrumbs.
- Take the crumbly mixture and pour it into your pre prepared tin. And take a large spoon and press the mixture down and spread it out evenly.
- Pop the tin in the centre of your oven for 20-25 minutes. Don’t worry if its still pale in colour its meant to be.
- Leave the base in its tin and put it to one side.
- Melt the butter and golden syrup in a medium sized pan on a low heat.
- While that is melting sift the icing sugar and ginger together in a bowl.
- Once the butter and syrup have melted add the icing sugar mix to the pan and keep mixing until everything is incorporated.
- Once everything is well mixed cook for a further 1 to 2 minutes then take off the heat. You want your mixture to be smooth.
- Pour the topping straight from the pan on to the base in its tin.
- And leave it to cool and set, about 2 hours. Once cold to the touch gently lift it out of its tin and cut it into squares or slices. You will yield anything from 12 to 16 bars.
- These will keep for up to 5 days in an airtight tin.