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.
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.
michelle picker cooks 