Ultimate Gingerbread

 

These intense little bars are great on their own or crumbled over a little bowl of gelato or ice cream.

 

Ultimate Gingerbread

(from Jamie Oliver Cook with Me)

Makes 9-12 pieces

1 x shortbread recipe or a 15 ounce package of store-bought shortbread

6 ounces of raw sugar

3 level t of ground ginger

1/3 cup mixes peel (dried and candied orange, lemon, pineapple), chopped

1/3 cup crystallized ginger, chopped

7 T flour

A pinch of baking powder

2 T golden syrup (white karo)

2 T treacle (black molasses)

5 T butter

 

If you are using your own shortbread, make it first.  Recipe follows. Preheat the oven to 325 degrees F.  Baking pan required is about 9 x 14 inches.  Place shortbread in food processor with the sugar and 2 T of the ground ginger.  Pulse until you have crumbs.  Remove about 2/3-1 cup of the crumbs and set aside.  To the remaining crumbs add the chopped peel, the crystallized ginger, the additional 1 T of ground ginger, the flour and the baking powder. And pulse until well mixed.  Place in a large bowl for further mixing.

 

In the meantime melt the syrup, butter, molasses in a saucepan.  When everything is melted ,mix it together with the crumb fruit mixture and mix until well combined.  Press the mixture into the bottom of the pan –making even with a spatula.  Place in the oven for about 10 minutes.

When done, take the tray out and sprinkle the hot gingerbread with the remaining crumbs, pressing them down with spatula or spoon.  Cut into squares while warm and leave to cool in the pan.

Serve on its own or use to sprinkle over ice cream.

This recipe dates back to England’s Lake District of 150 years ago.  It also makes a great base for cheesecake!

Shortbread

1 cup + 2 T butter (for pan preparation)

½ cup + 1 T superfine sugar, plus extra for sprinkling

2 scant cups all-purpose flour (for dusting)

2/3 cup semolina flour a 1 scant cup cornstarch

Preheat oven to 300 degrees F.  Grease bottom and sides of 9 x 9 inch baking pan

Cream butter and sugar until light and fluffy.  Add the flour and semolina or cornstarch.  Mix lightly until you have a smooth dough.

Press the dough into the prepared pan and prick all over with a fork.  Bake for about 45-50 minutes until golden.  Dust with additional sugar while still warm.  Cut while warm and let cool in the pan.

 

 

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About Kimberly's Cuisine

I am passionate about food and cooking from the feel of it to the smell and preparation of it. That is only the beginning! Then there is the serving of it with the right table setting and guests to join in. View all posts by Kimberly's Cuisine

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