This is from the Edmond's Cookbook. A New Zealand cooking bible which I have converted for you and added some slivered almonds for the hell of it. If you love ginger, then you are going to love this! Bek :)
- 125g soft Butter
- 100g Sugar
- 220g flour
- 1tsp baking powder
- 2tsp ground ginger (original recipe calls for 1 tsp but I like it gingery!)
Put soft butter and sugar in TMX bowl, insert butterfly and cream for 5 minutes Speed 4. Remove butterfly and add remainder of ingredients in TMX bowl and mix 10 seconds speed 6. Press into a lined and greased slice pan and cook in a preheated 180 degree oven until browned. Set aside and sprinkle with ½ cup of slivered almonds if you wish.
- 75g Soft butter
- 100g icing sugar
- 60g golden syrup
- 3tsp ground ginger
Add all ingredients to TMX bowl and cook at 100 degrees for 7 minutes speed 3. Pour over warm base then slice into squares while still warm.