Sunday, May 9, 2010

Cashew ginger fingers

Hello everyone, last Sunday we celebrated Mum's seventieth birthday over lunch at Aqua Dining at North Sydney. I hadn't been near the pool for over twenty years and I have to say the addition of this glamorous restaurant is a master stroke (no pun intended). It was a gorgeous sunny day and our table looked out over the pool and the harbour. The service was flawless and the food heavenly. I had the Hiramasa Kingfish and it was one of the most beautifully cooked pieces of fish I have ever eaten. The restaurant also did a cake for us and it was luscious, all full of strawberries and mascarpone. All in all, an outstanding restaurant experience.

This week's recipe is a quick and easy slice from my Women's Weekly Biscuits and Slices book. I wouldn't say that this is one of their better books but from time to time I'll make something from it that is good, and this is one of those.

Have a happy week. Love from Jane xx

Cashew Ginger Fingers

What you need:
  • 125g butter
  • 1/4 cup caster sugar
  • 1 cup self raising flour
  • 1 teaspoon ground ginger

  • 1/2 cup icing sugar
  • 60g butter
  • 1 1/2 tablespoons golden syrup
  • 1 cup unsalted, roasted cashew nuts, chopped
  • 1/4 cup finely chopped glace ginger

What you do:
  1. Preheat the oven to 180C.
  2. Line a 20cm x 30cm lamington tin with baking paper.
  3. Beat together the butter and sugar until light and fluffy.
  4. Stir the sifted flour and ground ginger into the butter mix.
  5. Spread this mix evenly over the base of the prepared tin.
  6. Bake the mix in the preheated oven for about 20 minutes or until lightly browned. Cool in the pan.
  7. To make the topping, combine the icing sugar, butter and golden syrup in a saucepan over a medium heat and stir until the butter is melted.
  8. Stir in the nuts and ginger.
  9. Spread the hot topping evenly over the cold base.
  10. Cool before slicing into fingers.