Next in line was "Wholemeal Ginger Crunch" from "The Tin Goose Cafe Cookbook." (I'm moving back to The Free Range Cook for my last two desserts in this series of posts.)
This is what we commonly call a "slice" in New Zealand (or "bars" in the USA), so probably more morning or afternoon tea fare. The base, which has nuts, flour, sugar, butter and ginger is baked, then iced while still hot with a mix of melted butter, golden syrup, ginger, and icing/confectionary sugar. Toasted chopped pistachios are then added as garnish.
These are seriously good, wow. Quite rich, but definitely something to add to the repetoire. I've saved a few for John, but they're going to the office tomorrow to get them out of the house!
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