By Laura Brady
Ginger & Pistachio Squares
9 steps
Prep:20minCook:35min
Laura's Notes: 30 mins is too long, try 25 next time.
Storage Time: Slice may be stored for up to three days in an airtight container or up to two months in the freezer without icing.
Variation: Any chopped nuts, such as walnuts, pecans or toasted almonds are suitable for this recipe.
If preferred, ice with lemon icing.
Updated at: Thu, 17 Aug 2023 02:48:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
10
Low
Nutrition per serving
Calories131.5 kcal (7%)
Total Fat7 g (10%)
Carbs15.9 g (6%)
Sugars9.9 g (11%)
Protein1.7 g (3%)
Sodium94.2 mg (5%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
28 servings
For the Slice
125gunsalted butter
165gsoft brown sugar
2eggs
lightly beaten
190gself raising flour
6 teaspoonsground ginger
For the White Chocolate Icing
Instructions
Step 1
Preheat oven to moderate 180°C.
Step 2
Brush a shallow 27 x 18cm rectangular cake tin with melted butter or oil. Cover base with baking paper, extending over two sides; grease paper.
Step 3
Using electric beaters, beat butter and sugar in a small mixing bowl until light and creamy.
Step 4
Add eggs gradually, beating thoroughly after each addition.
Step 5
Transfer mixture to a large mixing bowl. Using a metal spoon, fold in the sifted flour and ginger and stir until just combined.
Step 6
Spread mixture into the prepared tin. Bake for 30 minutes or until golden and firm in the centre. Allow slice to cool in the tin before turning out.
For the White Chocolate Icing
Step 7
Combine chocolate and cream in a small pan. Stir over low heat until chocolate has melted and mixture is smooth.
Step 8
Leave to cool.
Step 9
Using a flat bladed knife, spread icing evenly over slice. Sprinkle with ginger and pistachio nuts; allow icing to set, then cut into squares.
Notes
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