sharing recipes from one generation to the next
I got a bit frantic hunting out this recipe. It wasn’t in the book where I expected to find it. Eventually it turned up hiding in my battered blue folder of hand written recipes, I wish I could remember how I came by it, someone deserves to be thanked for handing on this moreish treat. The zing of lemon, the bite of ginger and the crunch of almonds, this quick mix slice has it all. Lemon and Ginger Fingers are a treat for adults rather than kids. Cut the slab into bars to serve with tea, or bite sized squares as an after dinner treat.
1 3/4 cups plain flour
1 cup castor sugar
1/4 cup almond meal
125g glacé ginger chopped
180g butter, melted
1 egg, lightly beaten
2 tablespoons lemon juice
2/3 cup flaked almonds
Preheat the oven to 170C.
Grease a 30cm square shallow slab tin and line it with baking paper.
Mix together the dry ingredients including the ginger.
Melt the butter, add the lemon juice then the lightly beaten egg.
Stir the butter mixture into the dry ingredients, mix well to combine.
Press the mix into the prepared tin.
Spread the flaked almonds on top of the mixture, then pressing lightly to make them adhere.
Bake for approx 20 minutes or until the slice is firm to the touch and the almonds lightly browned.
Allow to cool in the tin, then slice into fingers.
Store in an airtight container.