EASY NO BAKE LEMON AND GINGER SLICE
A super easy, delicious lemon and ginger slice
Provided by mymomentsandmemories
Categories afternoon tea Dessert
Number Of Ingredients 9
Steps:
- Prepare a swiss roll tin with baking paper.
- Crush your biscuits using a food processor. If you don't have a food processor, put the biscuits into a zip lock plastic bag, and smash with a rolling pin, until crumbed.
- Add all of the dry ingredients into a large bowl (crushed biscuits, apricots, and coconut).
- Add in the melted butter and sweetened condensed milk, and mix until well combined.
- Press into a lined swiss roll tin. (For a 'deeper' slice, use a square cake tin)
GINGER & LEMON SLICE
This is a very simple slice to make. It's a great everyday recipe and a slice with a cuppa is divine. It's Gluten Free but can be made also using regular wheat flour (all-purpose flour ) with success too. If you use GF flour, nobody would guess that this slice is gluten free
Provided by Jubes
Categories Dessert
Time 50m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 12
Steps:
- ***SLICE BASE***.
- Preheat oven to 160°C.
- Combine flour, ginger, sugar and coconut.
- Mix together melted butter and syrup. Then add to the dry mix. Add lightly beaten egg.
- Press into a well greased lamington tin or 20cm square pan(or equivelant).
- Bake 25-30 minutes. Less cooking time gives a light cakey slice base and more cooking time gives a crisp biscuity (cookie style base.
- ***ICING***.
- Sift the icing sugar.
- Combine all remaining ingredients in another bowl.Stir all together until smooth and spread over the cooled slice base.
Nutrition Facts : Calories 146.5, Fat 7, SaturatedFat 4.5, Cholesterol 31.5, Sodium 66.6, Carbohydrate 21.1, Fiber 0.3, Sugar 19.4, Protein 0.7
LEMON, GINGER, AND CINNAMON FLAVORED WATER
This is a healthy alternative to flavored bottled water for just pennies per serving.
Provided by djalbers
Categories Drinks Recipes
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.
Nutrition Facts : Calories 4.6 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 7.7 mg
LEMON-GINGER WATER
This lightly sweetened detox water not only quenches your thirst, it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.
Provided by France C
Categories Drinks Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
- Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 2.3 g, Sodium 7.1 mg, Sugar 1.7 g
LEMON GINGER COOKIES
These soft and chewy lemon ginger cookies are flavored with warm spices, crystallized ginger, and plenty of lemon zest. Review recipe notes before beginning.
Provided by Sally
Categories Cookies
Time 2h
Number Of Ingredients 14
Steps:
- Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don't want too much- just a few pieces.) Place dough balls onto a large plate or lined baking sheet.
- Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.
- Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
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