This recipe is from a book called Graze by Jason Roberts. The book probably isn’t in print anymore which is a shame, because I love the recipes and use the book often. This slice is easy to make, and tastes great – a buttery shortbread base with a sweet ginger topping.
Ingredients
Base
250 grams softened butter
½ cup sugar
2 cups flour
1 teaspoon baking powder
1 tablespoon ground ginger
Topping
1 ½ cups sifted icing sugar
60 grams butter
¼ cup golden syrup
2 teaspoons ground ginger
Method
- Preheat the oven to 180 degrees C. Line a slice tray with baking paper. Cream the butter and sugar together until light and fluffy. Fold in the flour, baking powder and ginger and mix to combine.
- Press the mix into the tin and flatten. Bake for 25 – 30 minutes or until golden and firm.
- When the base has about 5 minutes to go, make the icing. Mix all the ingredients in a saucepan and simmer for 2 minutes. Pour the icing over the base while the base is warm, allow to cool then cu into squares or bars.
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