Shortbread and a Blueberry Gin Martini

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Ain’t got time for a fancy pants shortbread this Chrissy, plain ole’ vanilla will have to do.

And sometimes, (only sometimes mind you) , baking fifty millions batches of shortbread requires a stiff drink.

This recipe makes one crazy strong-arsed martini or two deliciously cooling spritzes. Elderflower and blueberries need to get married and have children. (Please note, no homegrown berries were used in this syrup, only some almost ‘past it’ supermarket punnets I found in my fridge. But the little bowl of blueberries you see, are for sure – homegrown. )

I have been blueberry obsessed as of late. Our two homegrown blueberry bushes are prolific – enticing me into grandiose visions of a future as a Blueberry Farmer. (We may need more than two plants methinks?)

Merry Christmas people.

A few of my previous shortbread recipes are linked at the end.

BLUEBERRY GIN MARTINI

What you need
Gin 45ml
Elderflower liqueur 45 ml
Blueberry simple syrup 45ml (see recipe below)
Lemon juice 30ml

How you do it
Pop all ingredients in a cocktail shaker with a lot of ice.
Shake shake shake. (Your booty.)
Pour into a martini glass and garnish with blueberries OR divide into two glasses and top up with icy cold soda water.

Blueberry Syrup
2 punnets blueberries (440g)
2 cups granular sugar (not caster)
2 cups cold water

Put all ingredients into a saucepan, stir and bring to the boil.
Simmer for 15 minutes, stirring occasionally. You want the blueberries to start splitting.
Turn off heat, smoosh up what blueberries haven’t split. Let the syrup steep and completely cool down.
Use a fine mesh sieve and strain into sterile bottles. Make sure you get as much blueberry goodness out of the berries as you can.
Refrigerate.
Great in cocktails, mocktails and as a cordial base with soda water or mineral water.

Shortbread recipes can be found here:

https://cheergerm.com/2022/12/19/christmas-shortbread-revisited/

https://cheergerm.com/2021/10/01/rhubarb-crumble-cocktails/

https://cheergerm.com/2018/12/21/gluten-free-macadamia-and-lemon-shortbread/

Christmas Shortbread Revisited

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I thought it was timely to re-share my shortbread recipe – only slightly readjusted over the years.
This stuff is good and makes a thoughtful Chrissy gift to those who made it on to your ‘nice list’.
Here’s a few wee baking tips.
  1.  When making gluten free shortbread the flour blend does matter. Choose one with more ‘body and substance’. (I love Bobs One-to-One when I can find it.)
  2. I use unsalted butter but I do add a big pinch of salt. (ie almost 1/4 tsp.)
  3. Be generous with vanilla bean.
  4. Rest assured that if you are baking in the southern hemisphere it will be an extremely humid day. Murphy’s Law.
  5. As much as you may come up with fancy permutations of said shortbread, the people just want the plain vanilla.
  6. You can double this recipe.
  7. Shortbread stamps, embossed rolling pins and moulds are super fun.
  8. Homemade is best when it comes to shortbread.
Merry Christmas and peace out.
SHORTBREAD
What you need
250g unsalted butter room temperature
1/2 tsp vanilla bean paste
1/2 cup caster sugar
2 3/4 cups of gluten free plain flour or regular plain flour
1/4 cup rice flour
Big pinch of salt (or two)
How you do it
Preheat oven to 180C.
Line 2 baking trays with baking paper.
Cream the butter.  Add the sugar gradually (I use a stand mixer), beating until the mixture is light and fluffy.
Sift the flour, rice flour and salt together.
Work in the flour to the butter mixture gradually until the mixture is just combined.
Knead the mixture to bring together to a dough, with a very light hand. (I do this in the bowl.)
Divide the dough in half and roll each half out to a 3-4 cm log.
Wrap in clingwrap and refrigerate for half an hour to an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy.
Place then 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured. (Non-gluten free shortbreads will be quicker to bake, probably only 15-20 minutes.)
Please Note: If using individual shortbread moulds, roll the dough out and cut to fit the shape before imprinting the shortbread dough. Then place then gently on the lined tray.
Cool down on wire racks.
Makes about 20-25 pieces.
The shortbread is adapted from a Margaret Fulton recipe.
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Rhubarb Crumble Cocktails

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This current, a million day lockdown, has pushed and inspired many of us, to try and do different things. Bushwalking, exercising more than usual, attempting long put-off home maintenance tasks, dabbling in watercolours, growing green gardeny type stuff,  kitcheny cooking experimentation, attempting home schooling like you know what you are doing, working from home like a boss and pretending you know how to cut hair.
I have tried many of the above but what I’ve enjoyed most (please keep your judgement to yourself) is my journey of discovery into the wonderful world of cocktails. 
I have been inspired by using my love of fruit/spices and turning them into something a tad boozy and delicious. Even better, I’ve really enjoyed connecting to all of you who saw my mixology ramblings on other social media platforms. The fun, ideas, jokes and Joie de Vivre during this lockdown has been a real blessing. I feel more grounded when I can take action. (Action really does mean traction.)
Rhubarb crumble is a dessert loved by many in my family circle. Hence, The Rhubarb Crumble. Inspired by this delicious dessert and existing cocktails in the ‘drink hemisphere.’
This is tart, a dash spicy and a bit sweet but mostly, deeply satisfying. Enjoy!
 
Rhubarb Crumble Cocktail 
Cocktail Ingredients
2 tbl caster sugar
1 tsp ground cinnamon
1.5 oz vodka
1 oz rhubarb ginger liqueur (Edinburgh Gin Distillery)
1 oz rhubarb syrup (recipe below)
1 oz Lemon juice
What to do
Prepare your chosen glass by mixing cinnamon and sugar on a flat plate.

Wet the glass rim with a lemon wedge then dip the glass rim into the sugar mixture.

Place the vodka, rhubarb liqueur, rhubarb syrup and lemon juice into cocktail shaker with ice.

Shake well then strain and pour into your glass of choice.
Drink it. It’s tasty.
Rhubarb syrup
450g rhubarb chopped
300 g caster sugar
300ml water
Juice of one lemon
Juice one orange
What to do
Chuck all the ingredients into a medium saucepan and bring to a simmer stirring occasionally, let it simmer on low for about 15 minutes. Turn off the heat and let the mixture steep and cool down. Sieve the mixture through a fine sieve into a sterile container, you will have a lovely ruby coloured rhubarb syrup. And keep in fridge. ( I used the leftover rhubarb pulp in muffins. I hate waste.)
Cheergerm recipe based on my brainbox and other cocktail recipes
 
 
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Mango and coconut shortbread

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All year, I have felt like I was running with scissors. (Something that our parents told us as children, we were never to do.) A pandemic will do that do a person I guess.

Some traditions must be upheld and shortbread is still on my
Christmas baking list. This particular version is a lovely taste of the tropics and just perfect for summer.

Whatever this festive season looks like for you and yours, I wish you peace.

MANGO AND COCONUT SHORTBREAD

WHAT YOU NEED
250g unsalted butter, room temperature
A dash of vanilla.(Just a wee bit)
1/2 cup caster sugar
2 3/4 cups of gluten free plain flour or regular plain flour
1/4 cup rice flour
Big pinch salt
1/4 cup dessicated coconut
70g finely diced dried mango

HOW YOU DO IT
Preheat oven to 180C.
Line 2 baking trays with baking paper.
Cream the butter. Add the sugar gradually (I use a stand mixer), beating until the mixture is light and fluffy.
Sift the flour, rice flour and salt together then stir in the coconut and dried mango.
Work the flour mixture into the butter and sugar mixture gradually until just combined.
Knead the mixture to bring together to a dough, with a very light hand. (I do this in the bowl.)
Divide the dough in half and roll each half out to a 3-4 cm diameter log. Wrap in clingwrap and refrigerate for half an hour to an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy.
Place them 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured. (Non-gluten free shortbread will be quicker to bake, probably only 20 minutes.)
Cool down on wire racks.
Makes about 20-25 pieces.

The actual shortbread is adapted from Margaret Fultons and the rest is Cheergerm.

Chocolate and orange shortbread

Gluten free pecan and vanilla shortbread

Ginger shortbread for Christmas

Illuminating cardamom, cinnamon and brown sugar shortbread

Pandemic Apple Slice

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Ahh, the pandemic. What to say when so much has already been said? During lockdown, like so many others, I veered between being happily ensconced in the safety of home, only to find myself the next day, pacing the house like a caged lion. Wistfully remembering happier days involving family, friends, cafes, restaurants and someone else’s cooking. Good days were spent helping kids with schoolwork, baking, cooking, cleaning, tidying, sorting, exercising, playing games with family and watching movies. (Other days that were ‘less good’, were spent watching too much Tiger King on Netflix, drinking too much wine and freaking out…just a wee bit.) There is no ‘upside’ in a pandemic but with the Yak working from home, we got to spend precious time as a family that we had never experienced before.

Personally, the major downer in all of this, has been missing seeing Mum. No more Thursday morning market visits, dinners and especially, no hugs since March. Being over that ‘certain age’ and in the process of sorting out a pre-existing lung condition, meant strict self-isolation for our Mum. And whilst phone conversations and brief chats from the end of her driveway may have grown tiresome, (especially for her), it was a constant reminder of how important it is that we all did the right thing. And that we all still continue to do the right thing, ensuring that we protect those who are most vulnerable and ourselves.

This is not a whinge, I was very grateful to see her, even from a distance. My husband is unable to go back to the UK to see his Mum and as she is medically vulnerable, God knows when he will see her again. Other friends are in the same situation as him, with family in far away countries that they cannot go home to and visit. So many jobs lost, so many struggling and my heart breaks for all of those who were unable to and still cannot, visit family in aged care. Let alone and even more so, for those have lost loved ones forever, to this damn virus.

In Sydney and NSW Australia, we are currently hovering in a strange place, Covid wise. Kids are back at school here but sadly, Melbourne and parts of Victoria are back in lockdown with infection rates and deaths growing scarily by the day. In NSW, Covid clusters are occurring but at a slower rate. Some restrictions have just came back into place regarding numbers at restaurants and at social gatherings. We are on tenterhooks, waiting for the next shoe to drop. Hoping that we can all make sensible choices and keep one another safe.

Recently and cautiously we have seen a little more of Mum. (Although that may have to go back on hold considering the last few days of community infection rates.) Her condition is now under treatment and we have enjoyed carefully curated coffee catch ups outside and one or two short, socially distanced visits from one faraway couch to another. Baking this apple slice for afternoon tea on one of these visits, was my way of letting her know how very much I love, miss and appreciate her. There are no guarantees of a tomorrow for any of us and time is so very precious. This delicious slice was a recipe that she passed along to me and has become a firm family favourite. It is simple, quick and delicious. Give it a whirl, it’s a food hug you can give when you can’t give a proper hug.

PANDEMIC APPLE SLICE

WHAT YOU NEED
3 apples, peeled, cored and diced (1 cm)
1 tbl lemon juice
1 tsp vanilla bean paste
280g self raising gf flour
(Or 280g plain gf flour with 4 tsps baking powder and a 1/4 tsp salt.)
1 cup caster sugar
125g butter
1 egg, lightly beaten
1/4 cup milk

HOW YOU DO IT
Preheat the oven to 180C.
Toss the prepared apples in the lemon juice to ensure they don’t go brown, add vanilla and stir through.
Combine the flour and sugar in a large mixing bowl then add the apples and stir through.
Melt the butter in a small saucepan or in a small bowl in the microwave.
Pour the cooled butter, beaten egg and milk into the flour and apple mixture and stir until combined.
Tip the mixture into a lined tin and bake for 35-40 minutes until the top is golden brown and a skewer inserted into the middle comes out clean.
Can keep up to 3 days.

Cooking Notes: If you don’t require this slice to be gluten free, substitute for 2 cups regular self-raising flour. I sometimes add a teaspoon of cinnamon depending on my mood.

Original non-tweaked and non gluten-free recipe found here:

Apple slice

 

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Chocolate and orange shortbread

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This is my Christmas shortbread nod to the classic Terry’s Chocolate Orange. For those of you not ‘in the know’, this orange shaped chocolate ball is mixed with orange oil and like a real orange, is divided into 20 segments and wrapped in orange skin patterned foil. Growing up in the UK, the Yak would receive one of these coveted confectionary treats in his stocking every Christmas. They were a once a year treat and he and his sister Joanne absolutely loved them. They would eat them over a period of two weeks, showing great restraint and only savouring a small piece every day.

I originally tried dipping this shortbread in chocolate but it was such a palaver that I took the easy way out and added the chocolate to the mixture. It has become one of the Yaks favourite shortbread combos. However, it certainly doesn’t last as long as his Terry’s Chocolate Oranges used to.

CHOCOLATE AND ORANGE SHORTBREAD

WHAT YOU NEED
250g butter
Zest of two oranges
1/2 cup caster sugar
2 3/4 cups of gluten free plain flour or regular plain flour
1/4 cup rice flour
90g dark chocolate, finely chopped

HOW YOU DO IT
Preheat oven to 180C.
Line 2 baking trays with baking paper and sift the flours together into a bowl.
Add the zested orange to the butter then cream the butter. Add the sugar gradually (I use a stand mixer), beating until the mixture is light and fluffy.
Sift the flour and rice flour together then stir the chocolate through the flour.
Work in the flour to the butter mixture gradually until the mixture is just combined.
Knead the mixture lightly to bring together to a dough, with a very light hand. (I do this in the bowl.)
Divide the dough in half and if using a shortbread mould, press into the mould. Otherwise, roll each half out to a 3-4 cm log. Wrap in clingwrap and refrigerate for half an hour to an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy, place 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured. (Non-gluten free shortbreads will be quicker to bake, probably only 20 minutes.) If using a shortbread mould, it will take 35-45 minutes. Let it cool in the mould completely before turning out.
Cool down on wire racks.
Makes about 20-25 pieces.

The shortbread is adapted from a Margaret Fulton recipe and the rest is Cheergerm.

For more of my shortbread recipes:

Gluten free macadamia and lemon shortbread

Gluten free pecan and vanilla shortbread

Ginger shortbread for Christmas

The Blue House

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A weekend away with girlfriends is something to look forward to. The anticipation of being unfettered and unencumbered by the needs of anyone else is certainly something to be savoured. To be surrounded by friends who know your story, who understand ‘where you are at’, who get your eccentricities, your likes and dislikes, who are aware of your good and bad qualities and yet despite all that; they still want to go away with you. (Either that or they are too polite to disinvite you.)

We met when our (now fifteen year old) babies were merely a few weeks old. From that we formed a Mothers Group. Meeting each week reassured us that we were not alone in this journey called ‘motherhood.’ As time went on, some of our number moved away, changed goals and directions and eventually in the end; four of us remained.

To this day, we still meet for coffee and breakfast once a fortnight. That is not a feat to be sneezed at. The mind boggles at the changes we have experienced throughout these years. The birth of more children, the heartache of no more children, moving away, returning, losing loved ones, sharing the joy and torment that is parenting, grieving the loss of loved ones or of changed relationships, learning more about ourselves, not always seeing eye to eye, laughing our asses off, crying our eyes out, complaining, sharing, oversharing but loving each other regardless.

Whether it be serendipity that we met, a fluke or part of some greater plan; I cannot say. But I am grateful to know each one of these beautiful women. Our annual weekends away are a time of fun, heart to heart discussions, good food, laughs, relaxation and reflection.

This year we booked The Blue House in the beautiful Blue Mountains village of Leura. It is a sweet wee cottage just a mere 15 minute walk from town. The house is set in a delightful old school garden and yes, it is actually painted blue. We found it charming, warm, clean and full of welcoming and thoughtful features. Each and every one of us particularly loved the combustion fireplace and the thoughtfully organised kitchen, full of every utensil or dish you could possibly need. (Not that we really cooked on this visit.)

Two meals were eaten at the consistently good Red Door Cafe in Leura. Their salmon in butter dish and their roast pumpkin and fried egg brunch dish are so delicious that I order one or the other every time we eat there. And the coffee is darned good too.

We visited Josophan’s for their amazing chocolate, ice-creams and bags of cooking cocoa; watched movies snuggled under blankets, devoured piggy platters of assorted cheeses, dips and suchforth, we sipped good wine, took winter walks, experienced great shopping be it clothing, homewares or food; and ate seriously good Thai takeaway. What else could a woman want? Maybe just an extended visit next time? Two nights is just never enough and there’s nothing wrong with being a little bit greedy.

The Red Door Cafe

Josophan’s Fine Chocolates

Logan Wines

Gluten free macadamia and lemon shortbread

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Christmas baking. Those of us who reside in this sunburnt country love nothing more than turning on our ovens in thirty plus degrees heat and ninety plus humidity. If you can’t ‘hack’ it, stay out of the kitchen us hardcore bakers would say. Every year I try a new spin on the classic shortbread and this Yuletide season, I decided it was time for a little bit of Australiana. A dash of ‘yeah mate’, a teaspoon of ‘good on ya’ and a sprinkling of ‘g’day.’

The macadamia nut is indigenous to Australia (sorry Hawaii, it was ours first) with a mild flavour and creamy, buttery texture. These ovoid tree-grown kernels pair beautifully with citrus. I would have loved to used the wonderfully zingy lemon myrtle, another native ingredient but sadly, I hadn’t ordered it in time. Hence, good old lemon rind had to suffice.

By all accounts this is a ‘little ripper’ of a combination and one that I am sure any good ‘sheila or bloke’ would be happy to find in their Christmas stocking. Have a ‘beaut’ Christmas and a ‘bloody’ Happy New Year.

MACADAMIA AND LEMON SHORTBREAD

WHAT YOU NEED
250g butter, room temperature
2 tsps finely grated lemon zest (approx the zest of 2 medium sized lemons)
1/2 cup caster sugar
2 3/4 cups plain gluten free flour (for non gluten-free shortbread use the same amount of plain flour)
1/4 cup rice flour
1/4 tsp fine salt
60g macadamias, very finely chopped

HOW YOU DO IT
Preheat oven to 170C.
Line 2 baking trays with baking paper and sift the flours and salt together into a bowl.
Cream the butter, lemon zest and add the sugar gradually (I used a mixer), beating until the mixture is light and fluffy.
Work in the flour gradually until the mixture is just combined.
Add the macadamias and give the mixture another quick mix.
Knead the mixture lightly in the bowl for a few minutes to bring it together.
Divide the dough in half, roll each half out to a 3-4 cm log. Wrap in clingwrap and refrigerate for half an hour to an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy, place 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured. (Regular shortbread will be quicker to bake, probably only 15-20 minutes.)
Cool down on wire racks. Store in an airtight container.
Makes about 20-25 pieces.

A Cheergerm Adaptation of a Margaret Fulton recipe.

Cooking Notes: Gluten free shortbread can be delicate creatures so please handle carefully when rolling and cutting. When adding the flour to the mixture, I pop a teatowel over the mixer to stop the flour ‘floofling’ (an exact culinary term) all over the joint.

Go here for some other Christmas shortbread variations:
Ginger shortbread
Cardamom, cinnamon and brown sugar shortbread
Pecan and vanilla shortbread
Cranberry chocolate and pistachio shortbread

Gluten free blueberry muffins

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Throwing stuff out is not my jam. Minimalists, let me spare you the pain and avert your eyes now.

Not only do I love to collect, I also struggle with sorting through and throwing out the accumulated tangible items of life. This includes my clothes, knick-knacks and kitchenware but my biggest challenge is anything that belongs to our boys; be it toys, items of clothing or books.

I detest waste (who knows when it may come in handy?) but I also attach an immense amount of sentiment to such objects. Each precious article reminds me of our curly-haired, chubby-thighed little boys in Bonds t-shirts. How could I get rid of the wooden medieval castle or the Schleich animal figurines thoughtfully chosen together? But what I find most difficult is the books. Ahh, the books.

Every book I pick up has been read thoroughly, over and over during those early years. Each of them reminds me of sweet smelling freshly washed heads, snuggly pyjamas, weary nighttime little limbs softened and curled against me. They listened and looked and recited along with either myself or the Yak as we read to them. As often and whenever we could.

Trying to sort through the boys early childhood collection was my very own personal nightmare and I admit to keeping more than I should have. The classic books remembered from my own childhood had to be retained. The Giant Jam Sandwich, The Bad Baby and The Elephant, The Very Hungry Caterpillar, Where the Wild Things Are, The Tiger Who Came to Tea and The Story About Ping.

Nor could I give away the many Hairy McLary’s, The Gruffalo, Don’t Let the Pigeon Drive the Bus and Peepo. (To name but a few.) Lovingly packed away for now, my hope is that they will be read to future possible grandchildren (if I live that bloody long). If not, they will hopefully be rediscovered by our boys when they get the wonderful job of clearing out the crap once we have shuffled off this mortal coil. Lads, you are welcome.

This recipe is slightly tweaked from the marvellous Gluten Free Girl blog. Her feelings and experimentation pertaining to The Science of Muffin Baking, mirror my own. As all of us who bake gluten free know, it can be tricky to enjoy a lovely tender bake without using a nut based flour. I don’t like a big, overly sweet and cakey muffin and these little fruity beauties have a lovely soft crumb, are hydrated (I am trying desperately to avoid a certain ‘m’ word that I hate) and are a divine accompaniment to a cup of tea or coffee. Kid 1 loves them enough to hog the whole lot. (He will hopefully remember these muffins lovingly as he sorts through the mountains of inherited flotsam and jetsam.)

GLUTEN FREE BLUEBERRY MUFFINS

WHAT YOU NEED
260 gf plain flour (Bobs Red Mill 1 to 1 gf flour blend is my current fave flour blend. I do not get paid to say this!)
2 tbl psyllium husk
1/2 cup sugar
1 tbl baking powder
1/2 tsp bi-carb soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup fresh or frozen blueberries
1 cup buttermilk (I have used soy milk and regular milk as well but buttermilk provides the most tender muffin)
2 eggs
1/2 cup oil (I use grapeseed or rice bran oil)

HOW YOU DO IT
Preheat the oven to 210C.
Line a 12 hole muffin tin with muffin liners. (I brush a little bit of oil in each one to assist the muffins in not sticking.)
Whisk the flour, psyllium husk, sugar, baking powder, bi-carb soda, salt, cinnamon and nutmeg in a large bowl.
Add the blueberries and toss them in the flour mixture. This flour coating helps them to not sink when baking.
Whisk the buttermilk, eggs and oil together thoroughly.
Pour the wet ingredients into a well in the dry ingredients and and very gently, fold the ingredients until everything is combined.
Fill the muffin liners equally.
Bake the muffins for five minutes at 210C then lower the heat to 180C and bake for another 15 minutes. The muffins are cooked when a skewer inserted into the middle comes out clean.
Remove from the oven and place the muffins onto a wire rack to cool.
Eat them.

Recipe slightly adapted from the following blog. This is a great post involving all things muffiny and gluten free. Go have a read.

https://glutenfreegirl.com/2016/10/how-to-make-a-gluten-free-muffin-mix/

Ginger and almond slice, gluten free

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Kid 1: Do you want a hug Mum?
Me: (Suspiciously) … um why?
Kid 1: Are you having a bit of a hard time at the moment?
Me: Ummmm…why do you ask?
Kid 1: Are you going through some kind of mid life crisis? I saw those tablets in the kitchen and it says that they are for ‘hormonial’ problems.

Explanation: sitting on our kitchen bench top sat an assortment of herbal tablet remedies addressing ‘certain women’s issues’, including that ‘raggedy-arse no good delightful condition of pre-menopause.’

Me: (Despite the exclamation marks in my mind, out loud I calmly said) Well, I guess I kind of am.
Kid 1: Oh, that’s badly timed with you going through a mid-life crisis and me going through teenage years! (Himself now being all of fourteen.)
Me: Yup, we really should have planned that better.
Kid 1: Do you still want a hug?
Me: Yes, yes I do.

Now that was a damned fine hug indeed.

A close runner up to that hug is this buttery innards-warming gingery slice topped with golden brown nutty slivers. The nuggets of crystallised ginger add wee pockets of chewy surprises that both delight and astound. (Ok, astound is taking it too far but they are bloody tasty.) Indeed, it has become Kid 1’s second favourite homemade slice.

ALMOND AND GINGER SLICE, GLUTEN FREE

WHAT YOU NEED
175g unsalted butter, room temperature
1 cup caster sugar
1 egg
225g gluten free plain flour, sifted
2 tbl milk
100g almond meal
1 tsp ground ginger
100g crystallised ginger, uncrystallised or glacé ginger. (It’s up to you!)
70g flaked almonds

WHAT YOU NEED
Preheat oven to 190C degrees conventional (or 180 C fan-forced) and line an 18cm by 28cm baking tin with baking paper.
Beat butter and sugar together using an electric beater until thick, pale and fluffy.
Beat in the egg, then beat in flour alternating with milk.
Stir in the almond meal, ground ginger and crystallised/glacé ginger.
Pat the mixture into the tin and smooth it out evenly and sprinkle with the almonds.
Bake for 35-45 minutes until golden brown and a skewer inserted in the middle comes out clean.
Cool slightly in the pan then lift onto a baking rack to finish cooling. Cut into squares or fingers and eat.

Recipe slightly adapted from the following website:

https://www.taste.com.au/recipes/ginger-almond-slice/0d614e62-250f-45ff-aa4b-c4c161ce186e