I’ve been working on this recipe since last week, when it was a semi-successful traybake made with rum-soaked mango and strawberries with lots of dessicated coconut on the top. It was a bit too crumbly to slice well but it tasted delicious! Jef suggested the lemon icing and it worked beautifully but I wanted to give the texture another try. The addition of wholemeal flour was due to the last-minute realisation that I hadn’t used enough self-raising flour but seems to have worked nicely to add a pleasantly 1970s wholefood angle to the proceedings.
Ginger and Apricot Slices
Make 12 slices
- 200g salted butter
- 200g caster sugar
- 2 eggs, at room temperature
- 150g self-raising flour
- 50g wholemeal flour
- 1.5 level tsp baking powder
- 1/2 tsp cinnamon
- 3 tsp ginger
- 50g each diced dried apricots, crystallised ginger and stem ginger in syrup
- 50g chopped walnuts
For the icing
- 150g icing sugar
- 2 tsp ginger syrup from jar
- Juice of 1/2 lemon
- Pre-heat an oven to 180, grease a non-stick 22 cm square brownie tin.
- Cream together the butter and sugar.
- Stir in the eggs until well combined.
- Add the flour, baking powder and spices; mix to form a thickish dough.
- Stir in the crystallised and stem ginger, dried apricots and walnuts.
- Dollop into the tin and level off to form a smooth-ish surface.
- Bake for 35 minutes or until a skewer comes out clean.
- Leave to cool in the tin.
- Mix the icing sugar with the syrup & lemon juice, and drizzle over the top of the bake.
- Slice into fingers and store in an airtight tin until tea-time.
* I keep typing this as ‘steam ginger’. Can’t help it. It’s driving me nuts!