Monday, April 1, 2013

Fresh Gingerbread With(out) Lemon icing

Woke up at 5.30am two weekends ago and couldn't go back to sleep, so I decided to bake something for Sunday breakfast. It's not Christmas but I fancied something wholesome and comforting. This recipe was categorised under "Cooking for School Féte" in Nigella Lawson's HTBADG book and I could see why. It was so easy to slice them in slabs and old-fashioned enough to get them sold! As its name, the recipe called for fresh ginger. Fresh ginger is abundant here and it's important to note that you use fresh young ginger. We get both types here and old ginger is usually used in cooking but for baking, you need to use the juicy young ones. The method is melt-and-mix like for brownies, quick and simple. I didn't do the lemon icing. It wasn't necessary at all in my opinion. It's just a tablespoon of lemon juice in icing sugar and water. Nothing great. The children enjoyed it as much as we did, especially when we had it warm. Have to remember to bake this during Christmas.

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