I figure this is something to ease us into the holiday baking spirit without shoving sprinkles down your throat quite yet (hold tight, next up is gingerbread cupcakes complete with mini gingerbread cupcake men…). But for now, a simple cut-and-come slice with a suggestion of seasonal spices will tide us over. For now.
A crunchy, gingery bottom thats topped off with a sharp lemon icing, it has just the right amount of spice and just the right amount of lemon tang to be the perfect pairing. Word of warning, I doubled the icing this time but I’ll provide you with the original and you can choose to double if you want. The original is a much thinner glaze and I think it works better but I had butter that needed using so I went hell for leather here. Whatever you choose, it’s still delicious.
This keeps great (left out of the fridge if you’re blessed with cold weather) for a good week and can see you through many a cup of tea. It’s also fabulously easy to knock up and requires few pots and pans. Double win.
60 grams unsalted butter
1 tablespoon golden syrup (can use treacle)
1 cup self raising flour
1 1/2 teaspoons of ground ginger (can bump up to 2 if you’re feeling spicy)
2 tablespoons of brown sugar
2 tablespoon of white sugar
1/2 cup shredded coconut (unsweetened)
1 cup icing sugar
30 grams of unsalted butter at room temperature
2 teaspoons of lemon juice
Grated rind of 1 lemon
1 teaspoon of hot water (boil the kettle and let is cool for 5 mins)
First up, preheat the oven to 180 degrees celsius. In a small saucepan put the butter and golden syrup over a low heat and gently melt. Set aside. Next, put the flour, sugars, ginger and coconut into a mixing bowl and combine.
Using a whisk, break up any sugar lumps and combine thoroughly.
Next, lightly whisk the egg and pour into the dry ingredients.
Gently stir until the egg is roughly combined.
Next, slowly pour in the cooled golden syrup and butter mixture.
Stir together until the mixture comes together into a damp dough ball.
Press this mixture into a 18cm x 28 cm tin that you’ve greased and lined. I just used my fingers to press it in evenly but you could use the back of a spoon if such a thought repulses you.
Bake for 25 minutes or until it’s golden brown on top. Leave to cool completely before making the icing.
To make the icing, combine the icing sugar, lemon rind, lemon juice and butter into a bowl. Beat until combined and then slowly mix in the water until the desired consistency is achieved. Adding more or less water will result in a thick or thin icing.
Ice the cool slice and cut into squares. You can keep the slice in the tin if you prefer (and it’s easier to cut) otherwise use a knife and wipe between each cut for a cleaner slice.
Once the icing sets it becomes firmer but here you can see it’s a bit more floppy. I’m too greedy to wait.
Crispy yet chewy at the same time and beautifully spiced. I can’t wait for Christmas and more importantly more Christmas baking! Whats your favourite Christmas thing to bake? Share with me so I can give them a go!