Have you ever seen Leigh's blog, Chit Chat Chomp? It's got such a warm, homey, comforting feeling to it. Looking at the pictures of all the delicious things she makes, you just can't help but sigh in contentment and happiness. I definitely had fun looking through her recipes.
I just love the holiday season. The pretty lights, the cheerful music, and, of course, the treats with their seasonal spicy flavors. That's why I picked her Crunchy Ginger Slice for this month's SRC. They are perfect for this time of year - minimal ingredients, super quick and easy to throw together for any party, and the gingery flavor just has Christmas written all over it.
The only change I made was to increase the amount of ginger powder in the cookie base. Also, since I didn't have any golden syrup, I substituted with a 50/50 mixture of light and dark corn syrups. I think the icing was the best part of these cookies. I don't even know how to describe it. It's like a ginger candy/caramel that's sweet and sticky, but melts in your mouth. Simply lovely. I dressed up the finished bars with some Christmas-y sprinkles and now they're all ready to share with my friends.
Thanks Leigh for a sweet holiday treat!
Crunchy Ginger Slice (adapted from Chit Chat Chomp)
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. ginger powder
1/2 c. sugar
1/2 c. butter, softened
Ginger Icing:
1/3 c. butter, cut in small pieces
1 Tbsp. light corn syrup
1 Tbsp. dark corn syrup
2 1/4 tsp. ginger powder
3/4 c. powdered sugar
Preheat oven to 350F. Cream the butter with the sugar. Add the flour, ginger powder, and baking powder and mix until well combined. Press the mixture into a parchment paper-lined 8x8 pan and bake for 35 min., or until golden and firm to the touch. Set aside.
To make the icing: Place the butter, corn syrups, and ginger powder in a saucepan over medium heat and cook for 2-3 min., or until butter is melted. Add the powdered sugar and whisk to combine. Pour icing over the cookie base. Chill for 1 hour or until set.
0 Yorumlar