Best Baking Recipes – Kiwi Baking

Delicious Home Baking Recipes

Ginger Fudge Slice Recipe

April19

For those like me who adore crystallised ginger this is a good one.

Ingredients:

  • 1  1/2  packets round wine biscuits
  • 2 teaspoons ground ginger
  • 3/4 cup chopped crystallised ginger
  • 6 oz/170 gm butter
  • 3/4 cup brown sugar
  • 6 tablespoons sweetened condensed milk

Method:

Crush the biscuits in a whizz. Add these to a bowl with the ground ginger and crystallised ginger and mix. Melt the butter and sugar in a pot and then add the condensed milk. Combine the melted ingredients with the dry ingredients in the bowl and mix well. Press firmly and evenly into a shallow tin (10 in/26 cm x 6.5 in/16 cm) and leave in the fridge to harden. Once set cut into slices.

posted under Slices | 2 Comments »

Ginger Crunch Recipe

March7

This is an old New Zealand favourite.

Ingredients:

  • 4 oz/115 gm butter
  • 1/2 cup sugar
  • 1  3/4 cups sifted flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • crystallised ginger

Method:

Cream the butter and sugar and then add the combined dry ingredients. Mix well with a wooden spoon and then knead. Press the mixture into a greased shallow tin and bake at 190 C/375 F for 20 to 25 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).

Topping:

  • 2 oz/60 gm butter
  • 8 tablespoons icing sugar
  • 4 teaspoons golden syrup
  • 2 teaspoons ground ginger

Method:

While the biscuit base is cooking melt all the topping ingredients in a pot. When the base is cooked pour the mixture over the top while both are still hot. Cut into slices before it gets cold and put some thinly sliced pieces of the crystallised ginger on each slice. Place on a wire rack to cool and then store in an air-tight container.

posted under Slices | No Comments »

Apricot Date And Chocolate Ginger Slice

March6

This is divine. It’s quite rich so the slices should probably not be too big!

  • 3/4 cup chopped dates
  • 3/4 cup chopped apricots
  • 4 1/2  oz/125 gm butter
  • 1/3 cup sugar
  • 60 gm crystallised ginger (sliced thinly)
  • 3 cups cornflakes
  • 150 gm dark chocolate

Method:

Put chopped fruit, butter, sugar and ginger into a pot and heat slowly so the butter melts and the fruit softens. Add the cornflakes and mix well. Put into a 28 cm/11 in  x 18 cm/7 in  tin and press down. Refrigerate for an hour. Take the dark chocolate and heat in a double boiler. When melted spread over the slice and put back in the fridge until the chocolate hardens. Slice and store in the fridge in a air-tight container.

Gluten-Free Ginger and Apricot Loaf Recipe

January31

This is a recipe I have developed. I am a big fan of both crystallised ginger and apricots and so I have experimented to create this recipe with gluten free flour. It is delicious and very light but because it has gluten-free flour it doesn’t rise so much so I put it into a smaller tin than usual taking this into account.

Ingredients:

  • 4 oz/110 gm butter
  • 2/3 cup sugar
  • 2 beaten eggs
  • 2 cups sifted gluten-free flour
  • 1 teaspoon baking powder
  • 2/3 cup crystallised ginger pieces cut into two
  • 2/3 cup chopped dried apricots
  • 1 teaspoon baking soda
  • 1/2 cup milk

Method:

Cream the butter and sugar. Add the beaten eggs and then add the combined dry ingredients.  Stir in the ginger and apricots. Dissolve the baking soda in the milk and add to the mixture and mix well. Tip the mixture into a greased loaf tin (8 1/2 in x 4 1/2 in/22cm x 11cm). Bake at 180 C/350 F for 40 to 50 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Turn onto a wire rack and leave to cool.

Mavis’s Ginger Shortbread Recipe

January17

This is another winner. When cut into attractive shapes with a cutter it makes a nice Christmas present!

Ingredients:

  • 8 oz/230 gm butter
  • 1/2 cup sifted icing sugar
  • 2 cups sifted flour
  • 1 teaspoon ginger
  • pieces of crystallised ginger

Method:

Start with the butter at room temperature, then cream the butter and sugar and add the sifted flour and ginger. Work the mixture into a ball and roll out to a thickness of  5mm.  To prevent the dough sticking a good tip is to roll it between 2 sheets of baking paper. Cut into shapes and press in one or more pieces of ginger (sliced to a suitably small size). Bake at 275 F/140 C for 15 – 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave to cool on a rack and then store in an air-tight container.

posted under biscuits | No Comments »