1 tbsp golden syrup
Add: 1 beaten egg
To the wet mixture, add:
300g Gluten Free Cake and Biscuit Mix
1 tsp Gluten Free Baking Powder
1 tsp ground ginger
¼ to ½ cup finely chopped crystallise ginger
Spread the mix in a Swiss roll tin, and bake 20 – 25 minutes at 180C, until golden brown and firm to touch. You will find the mix a bit sticky, but just gradually work it into the corners with the backs of your knuckles!
While still warm, ice with: 40g butter, melted with 30ml (2 tbsp) golden syrup.
Mix into this ½ tsp ground ginger and 1 cup icing sugar.
You may need to warm this mix in the microwave to get it to blend well and produce a spreadable consistency.
Allow to cool in the tin, then slice into squares.
This mix produces a slightly chewy slice, not a crunchy product. It is very pleasant, and not too strongly ginger flavoured. If you are a ginger enthusiast, increase the amounts of both ground and crystallised ginger to suit your tastes.