Ingrédients pour Ginger Lemon Slice
- Gluten Free Self Raising Flour
- Powdered Ginger
- Caster Sugar
- Desiccated Coconut
- 1 large egg, lightly beaten
- 100g melted unsalted butter
- Golden Syrup
- 150g icing sugar
- 3 tbsp lemon juice
- Lemon Zest
- Hot Water
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Comment préparer Ginger Lemon Slice
- **Prepare the base:** Preheat oven to 160°C (320°F). Grease and flour a 20cm square baking tin.
- **Combine dry ingredients:** In a large bowl, whisk together 150g gluten-free self-raising flour (or all-purpose flour), 2 tsp ground ginger, 175g caster sugar, and 100g desiccated coconut.
- **Combine wet ingredients:** In a separate bowl, whisk together 100g melted unsalted butter and 4 tbsp golden syrup.
- **Combine wet and dry:** Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- **Add the egg:** Add 1 lightly beaten large egg and mix until fully incorporated.
- **Press into tin:** Press the mixture evenly into the prepared tin.
- **Bake:** Bake for 25-30 minutes, or until golden brown. A shorter baking time will result in a softer, cake-like texture, while a longer baking time will create a crispier biscuit base.
- **Prepare the icing:** While the slice is baking, sift 150g icing sugar into a bowl.
- **Make the icing:** Add 3 tbsp lemon juice and 1 tbsp of the melted butter to the icing sugar. Gradually stir until smooth and creamy.
- **Ice the slice:** Once the slice has completely cooled, spread the icing evenly over the top.
- **Chill (optional):** For easier slicing and to allow the icing to set, chill the slice in the refrigerator for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
77g
Fat
22g
Carbs
7g
