Thursday, May 6, 2010
Sugar and Spice - Polka-dot gingerbread
I came across the recipe for white chocolate and gingerbread slice in a magazine and thought I would give it a go but found I was short on a few ingredients. So I improvised. Polka-dot gingerbread was born! This would be perfect for a kids party, cut into 28 squares or an adults party cut into 14 fingers. Enjoy with tea or coffee and with or without a sprinkle of icing sugar. Eitherway, it's pure YUM!
Place 100g unsalted butter, chopped into a saucepan, along with 3/4 cup golden syrup, 3/4 cup brown sugar and 2 teaspoons of ground ginger and 1 teaspoon of ground cinnamon. Stir over a low heat until butter has melted and mix is combined and smooth. Remove from heat and cool slightly.
Pre-heat oven to 180C and line a slice tin with baking paper.
beat 1 egg lightly and add it to the saucepan. Then add 1/3 cup milk and mix well.
Sift 2 cups plain flour into a bowl. Add 180g chocolate. (I used 100g dark choc and 80g white choc as that was all the white choc I had in the cupboard; you could use half and half - it's up to you) Fold through the golden syrup/egg mixture and mix until combined.
Spread out evenly in prepared tin. Bake for 30 - 35 mins until firm. Cool in pan. Dust with icing sugar before serving, if you like. Enjoy!