Ginger Fingers

4 Aug

Ginger Fingers

Mmmmmm, the smell of gingery yumminess is wafting from the kitchen as I type this. I’ve adapted this old recipe of my mom’s and so far so good.

Preheat the oven to 180 C

Line and grease a brownie-type tin

INGREDIENTS

220 g butter, melted

350 g Self Raising flour
1 teaspoon ground ginger
200 g caster sugar
1/2 teaspoon baking powder
1 large egg
3 large chunks of stem ginger in syrup (chopped into tiny bits)

METHOD

  1. Sift all the dry ingredients into a large bowl.
  2. Pour in the melted butter and stir in the egg and stem ginger pieces.
  3. Stir thoroughly to combine everything to a thick but not-too-smooth batter.
  4. Spoon the batter into the tin, smooth it a little, and pop in the oven for 25 minutes.
  5. Leave to cool on a wire rack and then top with a smooth, runny water icing.

Everything goes in one bowl!

Leave to cool now – exercise some willpower!

ICING

200 g Icing sugar
A few teaspoons of boiled, cooled water – enough to mix to a smooth paste.

Stir the water into the icing sugar, a little at a time, until you have the desired consistency. Spread over the cooled cake, sprinkle on a little ground ginger and perhaps a few bits of stem ginger if you wish. Cut into fingers, and tadaaaa! Yum.

Iced, cut into fingers and they’re ready to eat

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