Ginger Slice

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Ginger Slice

This slice is totally old skool and totally delicious. Think crumbly, buttery shortbread on the base with a lightly spiced icing topping it all off.

I blame those ginger nut biscuits for putting me off ginger for most of my early years of life, but luckily, I discovered my love for that delicious spice in my adult years. The flavour in this slice is so delicate, that I’m sure it would turn any self respecting ginger hater, into a ginger lover.

I used to take this slice to work for my egg free friend Romey. She loved eating the slice and I loved making ti because it requires just a handful of pantry staples (and the value added butter.)  I’ve since updated the recipe with a Thermomix conversion but however you make it, you’ll find it easy to make and super yummy to eat!

Have you got a favourite old skool recipe? Is there a food you hated as a child, but have grown to love as an adult?

Ginger Slice 2

Cuts into 12 pieces

Ingredients

1 cup (250g) butter

½ cup (125g) caster sugar

¾ cup  (125g) plain flour

¾ cup  (125g) self-raising flour

2 teaspoons ground ginger

Pinch of salt

Icing

1 cup (125g) icing sugar

¼ cup (65g) butter, softened

3 teaspoons golden syrup

1 tablespoon ground ginger

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How to – Traditional

  1. Preheat oven to 180 C/160 C fan-forced.  Line a 20cm x 30cm tin with baking paper.
  2. Cream the butter and sugar then add sifted flours, ginger and salt. Mix well.
  3. Spread the mixture into prepared tin and bake in the oven for 25-30 minutes.
  4. For the icing, place all ingredients in a small saucepan and heat gently until the butter has melted. Stir until smooth.
  5. Spread icing mixture over base when it comes out of the oven and leave to cool.
  6. To serve, cut into fingers.

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How to – Thermomix

  1. Preheat oven to 180C/ 160 C fan-forced.  Line a 20cm x 30cm tin with baking paper.
  2. If using raw sugar, mill for 10 seconds on speed 4.
  3. Insert the butterfly and add the butter. Cream butter and sugar for 1 minute  on speed 4. Remove butterfly and scrape down sides of bowl.
  4.  Add the flours, ginger and salt and mix for 5 seconds on speed 6. Scrape down sides and base of bowl.
  5. Set the dial to the closed lid position and mix for 1 minute on intervals speed.
  6. Spread the mixture into prepared tin and bake in the oven for 25-30 minutes.
  7. For the icing, place all ingredients in TM bowl and heat for 3 minutes at 80 degrees on speed 3.
  8. Spread icing mixture over base when it comes out of the oven and leave to cool.
  9. To serve, cut into fingers.

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