When I first made these they were a present for two lovely elderly ladies from church. I posted on Facebook that these were for two friends and they were Tangy and Zingy. (I couldn’t resist a bit of misleading phraseology.) Whenever I now think of the two ladies in question I smile at the thought of their new aliases.
Anyway, back to the plot before I lose it completely. It’s the lemon and lime mid-layer that makes them (the bakes, of course) so tangy and zingy. Not only do they have a wonderful citrus bite, but there’s also sweetness from the crushed Gingernut biscuit base which contains lovely little lumps of crystallised ginger. The top layer – a ginger flavoured buttercream – is equally lovely.
Makes: 16 slices (squares)
Time: Around an hour
Equipment: A 20cm/8” square baking tin
- 85g/3oz butter + a little for greasing the tin
- 250g/9oz gingernut biscuits, whizzed to fine breadcrumb consistency
- 40g/1½oz crystallised ginger, cut into small pieces
- 25g/1oz plain flour
- 200g/7oz white caster sugar
- 2 large eggs + 1 yolk
- Zest of 1 lime + juice from 2 (reserve some zest to decorate later)
- Zest from 1 lemon + juice from 1, possibly 2 (total citrus juice needs to be 100ml/3½ fl oz)
Topping and decoration
- 75g/3oz butter, softened
- 175g/6oz icing sugar, sieved
- 3tsp hot water
- 1- 2 tsp ground ginger and/or 1 tsp syrup from a jar of stem ginger
- More small pieces of crystallised ginger (3 per piece = 48)
- Reserved zest
1. Butter and line the baking tin with parchment paper, leaving two opposite sides above the side to help extract the bake. Heat the oven to 180C / Fan 160C / 350F / Gas 4. Put a baking sheet in the oven to warm up.
2. Whizz the biscuits in a food processor or bash with a rolling pin to achieve fine breadcrumb consistency. Chop the crystallised ginger into small pieces. Melt the butter in a large saucepan over a medium heat, stirring regularly.
3. Either in the saucepan or in a separate mixing bowl, combine the biscuit crumbs, crystallised ginger and melted butter. Spoon this mixture into the prepared tin and level then press it down firmly. (A plastic dough scraper is ideal for this.)
4. Slide the tin onto the warmed baking sheet and bake for 20 minutes or until dark golden brown.
5. Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle then mix in each egg and the extra yolk one by one. Once the mixture is smooth, stir in the lemon and lime zests and juices.
6. Pour the filling over the still hot base and return the tin to the oven. Turn the oven down to 160C / fan 140C/ 325F / Gas 3. Bake for 18 – 21 minutes, or until the mixture has set in the middle.
7. Cool on a wire rack for ten minutes then remove from the tin. Leave to cool fully, or place in fridge for 20 minutes.
8. To add the topping, whisk the softened butter until creamy. Sift in the icing sugar and stir in initially with a wooden spoon. Add the hot water and ginger flavourings then whisk again until light and fluffy. Spoon or pipe this mixture over the cooled bake. (Use a fork to create a wavy pattern – optional)
9. Give it another 20 minutes in the fridge to firm up before cutting into pieces. First, add the pieces of crystallised ginger (if using) and sprinkle on the reserved zest, or grate some fresh.
I hope you make and enjoy these treats. Click this link for more tasty traybake recipes. Here are some favourites that I’m sure you’ll love too: