Tag Archives: marcus wareing

Ginger Crunch Slices

Base
125g unsalted butter
100g caster sugar
3tsp ground ginger
1tsp ground cinnamon
1/2tsp nutmeg
180g plain flour
1/2 tsp baking powder

Topping
150g unsalted butter
4tbsp golden syrup
225g icing sugar
1/2tsp ground ginger (the original recipe called for 100g fresh root ginger, but I didn’t have any)

Preheat oven to 180 and line a 20cm by 20cm baking tin.
For the base, cream the butter, sugar and spices until well combined.  Fold in the flour and baking powder.
Put the mixture into the tin in an even layer and bake for 15minutes until lightly golden.  Remove from oven and allow to cool slightly.
Place all topping ingredients into a saucepan and bring to a simmer.  Simmer for 5 minutes, stirring all the time.  Pout mixture over the base and leave in the fridge to cool.  When cold, use a warm knife to cut into slices.
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This is SUPER sweet!  If you didn’t want it to be as thick, i’d suggest either using a larger baking tin or just reducing the incredients for the topping by a third.  It’s very spicy too; has a real nice kick to it!  I wonder how this would taste with some dark chocolate melted on top of it too??? x

Nutmeg & Custard Yo Yo’s

These were created based on the recipe from the Marcus Wareing “Nutmeg & Custard” cookbook.  If you don’t have it, you MUST buy it!  It’s brilliant!

For the biscuits
150g unsalted butter, room temp
40g icing sugar
2 tbsp custard powder
165g plain flour
Nutmeg (fresh or ground)

For the filling
80g unsalted butter, room temp
75g icing sugar, sieved
2 tbsp custard powder

* Preheat oven to 165c / gas mark 3
* For the biscuits, cream the butter and icing sugar together until light and fluffy.  Sieve the custard powder and flour together, then mix into creamed butter
* Roll the dough into a sausage shape, approx 4cm in diameter, and wrap tightly in clingfilm.  Pop it in the fridge for about an hour (the original recipe says 30mins, but I find they need longer) and then cut into slices, approx 1cm thick.  Place them on a baking sheet.
* Grate nutmeg over the top of the biscuits.  Bake for 15-20minutes until pale golden.  Leave to cool on the baking tray.
* For the filling, cream all of the ingredients together until light and fluffy.  When the biscuits are cold, sandwich them together with a large dollop of the filling and leave to set for 30mins before eating!

I haven’t made too many recipes from this book as they often call for expensive ingredients (and certainly not ingredients that I would frequently find in my cupboards!).  But these ones sounded like fun. They’re very simple to make and taste delicious.  I find that you need to keep the dough in the fridge for longer than the 30 minutes that’s recommended in the book because it’s just not stiff enough after 30 minutes.  I kept them in the fridge for over an hour and the dough was stiff enough to slice evenly then.

My oven tends to get really hot, so the biscuits came out a bit burnt on the bottom (no problem – I scraped them!) Also, the recipe makes slightly too much custard cream so I had some left over (which I ate from the bowl anyway, because it’s delicious!!).

Overall, these are very yummy biscuits! The recipe says that they last up to 3 days in the fridge, but I can’t see them
being around for that long…!! ;o)