3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Chewy Ginger Squares


Print:
4

Ingredients

48 piece(s)

Chewy Ginger Squares

  • 200 g raw sugar
  • 250 g Butter, cubed, room temperature
  • 200 g brown sugar
  • 170 g treacle, (also known as molasses)
  • 1 tsp vanilla extract
  • 3 eggs
  • 550 g plain flour
  • 2 tsp baking soda
  • pinch salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp Nutmeg
5

Recipe's preparation

    Method
  1. Preheat oven to 180.  Grease and line a large baking tin (or two smaller tins). 

     

    Mill raw sugar for 3 seconds at speed 9

     

    Add butter and brown sugar.  Combine on speed 5 for 10 seconds.

     

    Insert butterfly.  Mix at 37 degrees for 2 minutes on speed 4.  Scrape down the sides of the bowl.  (If the mixture is too stiff for the butterfly, leave it out then insert it once the butter has melted.)

     

    Add treacle, vanilla and eggs.  Mix for 10 seconds on speed 4.

     

    Add flour, baking soda, salt and spices.  Mix for 10 seconds on speed 4.

     

    Remove butterfly.  If there is any flour left on top of the batter, stir it in with the spatula.

     

    Pour batter into prepared tin and bake for 30 minutes.

     

    Allow to cool completely before cutting into bite-size squares.

     

10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
11

Tip

I use a large tin about 30cm X 21cm.  This makes 48 bite-size squares but you can always cut them into larger pieces.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.