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Tuesday, 31 December 2013

Ginger Weetabix Slice

It's the time of year when I get a little homesick so bake treats I used to have when I was younger and my favourite dishes from NZ.  My 13yo decided she wanted to do some baking yesterday afternoon so I suggested a Ginger Slice, we added Weetabix for extra crunch and to fool us into thinking it was slightly healthier than it is.



Ginger Weetabix Slice 

Base:
250g soft butter
110g light soft brown sugar
2 tsp ground ginger
2 weetabix, crushed
300g self raising flour

Preheat your oven to 180C/160C Fan.  Line a 23cm square cake tin with a liner or non-stick baking paper. 

Either by hand or in a mixer, beat the butter and sugar together until pale and fluffy.  Add the ground ginger, crushed weetabix and flour.  Mix together until the mixture resembles biscuit dough.  Tip the mixture into your prepared tin and press down to line the bottom of the tin.  Make sure it is fairly level.  Bake for 15-20 minutes until golden.

Icing:
100g butter
3 or 4 Tblsp golden syrup
3 tsps ground ginger
400g icing sugar

We love a thick layer of icing on our slice but if you would prefer a thinner layer just halve the icing recipe.  Whilst the base is baking, melt together the butter, golden syrup and ground ginger in a small pan over a low heat.  Once combined remove from the heat and stir in the icing sugar.  As soon as the base is cooked, pour the icing over it whilst it is still warm.  Smooth the icing and then put the iced slice into the fridge for  30 – 60 minutes before cutting in to portions and serving.


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