My kitchen smells of delicious buttery shortbread and ginger.
I am eating a piece of this slice now, still warm from the oven. Perfect with my cup of tea.
I have made this slice again this morning, I tried it for the first time last week when a friend came over for tea. There was amble leftover from our afternoon tea, which was happily polished off the next day by unexpected weekend visitors.
You have to take your hats off to the ladies in the Woman's Weekly test kitchens, they really do make our lives easy. This very simple recipe comes from "The Country Table" Woman's Weekly cookbook.
Dutch Ginger and Almond Slice
make 20 squares
• 1 3/4 cups plain flour
• 1 cup caster sugar
• 1/2 cup blanched almonds (roughly chopped)
• 1 egg
• 185 grams butter (melted)
• 2 teaspoons icing sugar
Preheat oven to 180 degrees. Line a 20 x 30 cm lamington tray with baking paper. In a large bowl, combine the flour, sugar, ginger, almonds and egg. Mix well. Stir in the melted butter and mix until well combined. Press the mixture into the prepared tray. Bake for 30-35 minutes until the slice is lightly golden. Leave the slice in the tray for 10 minutes, before removing to a wire rack to cool completely. Dust with sifted icing sugar and cut into squares.