- TM 31
Ingredients
Base
- 100 grams raw sugar
- 130 grams Butter
- 270 grams flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
Ginger Icing
- 200 grams raw sugar
- 75 grams Butter
- 2 tablespoons golden syrup
- 3 teaspoons ground ginger
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 190deg c
Place sugar in TM bowl and mill for 10 seconds on speed 9
Insert butterfly
Add butter into TM bowl and cream together for 1 minute on speed 4
Scrape down and go again for 1 minute on speed 4 or until light and fluffy
Remove butterfly
Add the remaining ingredients and mix for 5 seconds on speed 7
Turn dough crumble out onto thermomat and bring together
Press dough into a greased 20 X 30 cm sponge roll tin using the back of a spoon
Bake for 20 - 25 minutes or untillight brown
Place sugar in TM bowl and mill for 20 seconds on speed 9
Add remaining ingredients and heat for 3 minutes at 80 degc on speed 3
Pour Ginger Icing over Base while hot and cut into squares before it gets cold
Base
Ginger Icing
Tip
This recipe was converted from a Chelsea recipe card
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Awesome, the base is lovely and crunchy without disintergrating when taking a bite and ginger content is perfect.
Beautiful slice. Made exactly as the recipe.
Excellent recipe. Went down a treat in our house and was just like my mother used to make a loooooong loooong tiime ago.
Thank you for sharing.
10/10 its brillant just as good as doing it by hand
Yum!
Just like my Mum used to make.
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