I know I go on about it a bit but I just love cooking from my grandmother’s recipe book. Ever since mum took us on a little stealth trip to see their family home (stealth because it’s on a property in central Queensland), I can picture my grandma baking in the kitchen and hear and smell the bush outside.
I flick through it at least once a week but last week my eyes stopped on ginger squares. They looked easy to make and as far as I’m concerned, you can’t go wrong with ginger in baking.
Buttery with the crumble of shortbread and flavour of gingerbread, the biscuit base is lovely on its own but combined with the ginger icing is a delicious sweet treat.
Usually, I bake with a recipient in mind but these I made just because I felt like baking. One little bite and I knew they were too good to keep in the house for too long so I packaged some up for my sister and dropped a little box outside my grandma’s door, it is her recipe after all. One minute after I got off the phone to tell her to look outside, my phone rang.
‘I’ve already had one and they are delicious!’ It was great to hear I’d done the recipe justice.
Not only was I cooking from my grandmother’s recipe book but the tin was passed on from her a few years ago too. I’ll have to ask her but I like to imagine it’s the very tin she used to make this recipe in.
I’ve decided that for really easy recipes I’m not going to bore you with a very long list of photo instructions and instead try and mix combine them into one. If there are any tricky steps, I’ll photograph them individually but not for the easy stuff.
The base for ginger squares is super simple to make. Just beat up the butter and sugar then add the rest of the dry ingredients and mix it until it all comes together. Cooking from my grandmother’s book, I really should have done it by hand as she would have done but I like my modern conveniences.
I used my hands to push the dough into the tin so that was hands-on enough. Make sure you flatten out the top so it’s nice and smooth then it’s into the oven at 175C fan-forced for 15 to 20 minutes or just until it starts to turn golden on the top.
Typing this up now, it seems I’ve inadvertently changed up the recipe a little. To make the icing, I just melted everything together in a saucepan then poured it over the cooled base (I left it to cool in the tin). Re-reading the recipe, I was meant to beat the icing once it cooled so it was nice and light.
Feel free to beat it if you like but I rather enjoyed my version, which set nicely on top of the buttery base.
Slice it up into squares and enjoy!
What about you? Do you bake just because you’re in the mood or do you always bake with purpose?
- 125g butter
- 30g caster sugar
- 30g brown sugar
- 1 cup plain flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 4 tbsp icing sugar
- 2 tbsp butter
- 1 tsp ground ginger
- 3 tsp golden syrup
- Pre-heat the oven to 175C fan-forced and grease and line a 15x25cm shallow pan.
- In the bowl of an electric mixer, beat the butter and sugar together until light and creamy.
- Add the dry ingredients and mix to combine.
- Press the mixture into the tin.
- Bake for 15-20 minutes or until it starts to turn golden.
- Leave to cool in the tin.
- Meanwhile, make the icing.
- Place the icing sugar, butter, ginger and golden syrup in a small saucepan and heat, stirring, until the sugar has dissolved and the mixture is smooth.
- Pour over the base and leave to set.
- Cut the slice into squares to serve.
If you liked this post, why not subscribe and receive updates straight to your inbox?