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Ginger cashew bars

For the base

75g unsalted butter, softened, plus more for the tin

75g caster sugar

1 medium egg

100g toasted cashews, chopped

1 tsp vanilla extract

125g plain flour

tsp baking powder

For the ginger layer

175g unsalted butter, softened

200g dark muscovado sugar

2 tsp tamarind extract

2 medium eggs

200g chopped glace ginger

2 tsp ground ginger

1 tsp cocoa

150g plain flour

tsp baking powder

Desiccated coconut to finish

1 Grease a 23cm-square tin, ideally with a removable base. To make the base,

beat the butter and sugar until combined, then beat in the egg. Stir in the

cashews, add the vanilla, flour and baking powder and mix well. Spread this

over the base on the tin.

2 In the same bowl, make the ginger layer. Beat the butter and sugar until

smooth, then beat in the tamarind and eggs. Stir in the gingers and cocoa, then

add the flour and baking powder. Spread over the base, sprinkle with coconut

and bake at 180C/160C fan/350F/gas mark 4 for about 40 minutes.