August 24, 2008

Ginger Shortcake


Susan in Melbourne, 19 August 08, comment to ‘Alternative Ginger Persons’


185g butter
1 cup castor sugar
1 egg
1 3/4 cup plain flour
125g glace ginger
blanched almonds

Cream the butter and sugar, add egg, sift in the flour. Makes a very stiff dough, and you can use a very little bit of milk to soften it (but not too much).

Chop the glace ginger into smallish pieces. (Sticky glace stuff works well, *don’t* use crytallised ginger. Buderim Ginger, the main producer in Australia, also has a product called Naked Ginger, ie un-crystallised. That’s actually quite good in this recipe, having just a bit more bite than the glace.)

Add ginger to the cake mix, stir thoroughly.

Press into a greased springform pan, decorate liberally with blanched almonds, glaze with milk. Bake in a moderate oven for 45 minutes. (Don’t dry it out by overcooking it.)

Dead easy, and utterly scrumptious. Enjoy!

Chocolate Grog (Cocoa for grown ups)

Susan in Melbourne, 8th May 2008, comment to “Life with ME”

from Kerry Greenwood, “Heavenly Pleasures”.

500ml milk
75g bittersweet chocolate (or couverture)
pinch each of allspice and ginger
1 tablespoon honey
75ml rum
200ml brandy
cinnamon stick
nutmeg to sprinkle
whipped cream to top
Put milk, chocolate, allspice, ginger and honey together, heat and stir. When it is a little too hot to drink (but don’t let it boil) remove from heat, add alcohol and cinnamon stick. Serve immediately, topped with whipped cream sprinkled with nutmeg. Serves 2, but you don’t have to share!