Monday, May 13, 2013

Double Ginger Fudge Slice

Did everyone have a good Mother's Day? They day here in Dunedin was an absolute stunner! I was in short sleeves, even though we are fast approaching winter down here in the South. For Mother's Day with my family we had a lovely ploughman's style lunch, with bread, cheeses and spreads etc. My sister and dad had also made some brioche which we had with cream cheese and jam and I made this delicious cookie pie. For all of the mothers and grandmothers I had made a white chocolate chunk blondie and then when headed to hungry males to have some Chinese takeaways. So all in all a very nice day.

While I had originally intended to post this recipe up for Mother's Day, life got in the way and well, it just didn't happen. Not to worry though as it is a delicious treat to just make for yourself. This recipe was actually inspired by my father who absolutely loves ginger and in a round about way my flat mate. A few weeks ago Dad fixed our washing machine, which saved us a bit of time and money instead of having to get a repairman in. Initially I was going to make him some ginger crunch and my flat mate said "Oh yummy. Do you also put gingernuts in that?".

Well no, you don't, but this sparked an idea. If you make chocolate biscuit fudge using plain biscuits, why couldn't you just take out the chocolate and use Ginger biscuits? So the next day I gave it a go and it was delicous (if you like ginger that is).  I then made it double ginger by adding the ginger icing from Alsion Holst's Ginger Crunch.

Hungry Male approved, gingery and delicious!

125g butter
1/2 cup raw sugar
1 egg, beaten
1 packet gingernut biscuits

2 Tbsp butter
2 tsp ground ginger
2 Tbsp golden syrup
1-2 cups icing sugar

1. In a small saucepan over a low heat, heat the butter and raw sugar until the butter has melted and the sugar has started to dissolve.
2. Remove from the heat and beat in the egg.
3. In a food processor, whiz the gingernuts until they form fine crumbs.
4. Mix the wet mixture with the biscuit crumbs, then press firmly into a greased and baking paper lined slice tin.
5. Leave to set in the fridge for a few hours.
6. To make the icing, melt together the butter, ginger and golden syrup.
7. Add the icing sugar a little at a time until a spreadable icing has formed.
8. Spread over the slice then leave to set before cutting in to squares.

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