food for thought

by michelle

ginger almond slice

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Maybe it’s genetic –  a taste for ginger runs strong in my family. Here it’s the star in a buttery almond slice adapted from a recipe by Valli Little which was published in Delicious magazine in February 2007.

ginger-almond-slice

Preheat your oven to 180℃ (350℉) and grease and line an 18 x 28cm (7 x 11″) rectangular tin. In a food processor or mixer combine 170g (6oz) of butter with 200g (70z) of sugar until pale and creamy. Mix in 1 egg then, in a couple of alternate batches, 225g (8 oz) of plain flour and 2 tablespoons of milk. Finally stir in 100g (3½ oz) of almond meal, 1 teaspoon of ground ginger and 125g (4½ oz) of sliced glacé ginger. Spread the mixture in the pan and top with 70g (2½ oz) of flaked almonds. Bake for 35 minutes or until the slice tests clean and the almonds are golden. Serve dusted with icing sugar. Jasmine tea is the perfect accompaniment.

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Written by michelle picker

April 11, 2014 at 5:53 am

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