Name: Ginger and lemon slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 125 gram butter, chopped; 1/2 cup (110g) caster sugar; 2 tablespoon desiccated coconut; 1 teaspoon grated lemon rind; 2 tablespoon lemon juice; 250 gram milk coffee biscuits; 150 gram finely chopped crystallised ginger; 1/2 cup (65g) dried cranberries; 2 teaspoon ground ginger; 2 eggs, beaten lightly; Icing; 1 cup (160g) pure icing sugar; 1 1/2 tablespoon lemon juice; tiny drop pink food colouring, optional

Ginger and lemon slice

This nostalgic ginger and lemon slice is one we still turn to for morning tea. It evokes treasured childhood memories and tastes just as delicious as you remember.

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Makes 18

Prep

15M

Cook

30M

Marinate

30M

Total

45M

Ingredients

125 gram butter, chopped

1/2 cup (110g) caster sugar

2 tablespoon desiccated coconut

1 teaspoon grated lemon rind

2 tablespoon lemon juice

250 gram milk coffee biscuits

150 gram finely chopped crystallised ginger

1/2 cup (65g) dried cranberries

2 teaspoon ground ginger

2 eggs, beaten lightly

Icing

1 cup (160g) pure icing sugar

1 1/2 tablespoon lemon juice

tiny drop pink food colouring, optional

Method

1.Preheat the oven to 180°C (160°C fan- forced). Grease an 18cm x 27cm slice pan (inside top measurement). Line the base and long sides with baking paper, extending the paper 3cm over the sides.

2.Place butter, sugar, coconut, rind and juice in a small saucepan; stir over low heat until butter is melted.

3.Process the biscuits until crushed. Combine the crushed biscuits, chopped ginger, cranberries and ground ginger in a large bowl. Stir in the warm butter mixture. Add the eggs; stir to combine. Press the mixture into the prepared pan.

4.Bake the slice for 25 minutes or until golden brown. Cool in pan.

5.Meanwhile, to make the icing; sift the icing sugar into a medium bowl; add enough lemon juice to make drizzling consistency. Tint with the food colouring.

6.Drizzle the icing over the cooled slice. Stand for 30 minutes or until set. Lift slice from pan; cut into squares.

Suitable to freeze. Butter mixture suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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