Ginger slices

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On a weekend when I've had to bring all the veg seedlings in from the greenhouse because it's suddenly got so cold again, making a cake seemed a good way of cheering things up. And as so many people have told me they've made the Ginger Biscuits from an earlier A Cook's Plot post, I thought I'd experiment with a ginger traybake cake this time. It's turned out well - beautifully gingery and perfect with tea or coffee, or serve it with custard for a yummy dessert.

You'll find all the other recipes I've posted so far (including the Ginger Biscuits mentioned above), at the original blog site. Click here if you’re reading this as a single post in one of my regular email updates and it will take you straight there: https://a-cooks-plot.blogspot.co.uk/

GINGER SLICES

In a food processor, whizz 125g self-raising flour with 2 heaped tsp ground ginger, half tsp baking powder, a good pinch of salt and 75g butter (chopped into cubes) until it resembles breadcrumbs.  Add 6 tbsp golden syrup, 50g soft light brown sugar and 2 beaten eggs and whizz again until it's creamy. Stir in three pieces of stem ginger from a jar, chopped. Tip into a square 18cm traybake tin (or a small rectangular one) lined with baking parchment and bake at 160C (fan oven) for 30-35 minutes until a skewer inserted into the centre comes out clean. (You may need to cover the top with a sheet of baking parchment if it starts to brown too quickly - it should look darker than a normal sponge cake, but don't let it burn).  Cool on a wire rack then slice into 8.

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