Growing up there was rarely any chocolate in our house. I have fond memories of a small brown box of animal shaped carobs that mum had bought and were rationed out over many, many days. Occasionally dad, who has a sweet tooth, would let us have a block of Cadbury chocolate and this too was painstakingly shared out over a couple of evenings with a pot of tea. But my mum would buy the occasional bag of chocolate coated ginger. I really struggled to understand why someone would want to waste a good bit of chocolate on a piece of spicy, unappetising ginger. But my desire for chocolate was much stronger then my dislike of ginger and I would suck as much of the chocolate off as I could. I had a love/hate relationship with them.
Mum would take Grandma to the Buderim Ginger Factory where they would ‘treat’ themselves to little bags of chrystillized ginger or the chocolate coated ginger. So I have grown up with associating sweetened ginger as something older folks enjoy. Here I am now, at the tender age of 35, and I’m starting to understand the appeal. I didn’t expect this for at least another decade!
This recipe is what started it all off. It was sent to me from my friend Cassie and when I read the list of ingredients, that included crystallized ginger, I was certainly a skeptic and almost left it out. So glad I didn’t as it really completes this slice.
The icing is similar to a caramel fudge and the heat from the ginger makes this one moreish treat. I simply love this with a cup of tea and my favourite is rooibos tea. A really good combination that will have you coming back for more. Make it for anyone in your life that is 35 and older – they will really appreciate it! Those young things just won’t get it.
125g unsalted butter, softened
115g caster sugar
1 teaspoon vanilla extract
165g plain flour
3 teaspoon ground ginger
2 teaspoons baking powder
50g chopped crystallized ginger
50g unsalted butter
2 tablespoons golden syrup
3 teaspoon ground ginger
100g icing sugar
Preheat oven to 180 degrees C and line a small slice tin (27 x 17cm) with baking paper.
Mix the butter, sugar and vanilla in a mixmaster until light and creamy. Sift over the flour, ginger and baking powder and mix through. Press into the base of the tin. It will look like it won’t fit but it just takes a bit of time. Bake for 20 minutes or until golden and firm to touch.
In a small saucepan melt the butter and golden syrup together then take off the heat. Add the ginger and icing sugar and stir until smooth.
While the slice is still warm from the oven, spread over the icing. Sprinkle with the chopped crystallized ginger and leave to cool.