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
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:
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