Ginger Biscuit/Slice - An Heirloom Recipe Series

And Some Iced Tea for Summer Days - Extra Food Chat with Kath

Welcome to another edition of Extra Food Chat with Kath!

Firstly, I hope you had a lovely Christmas. What did you bake? Or did you get to enjoy what others baked? Either way I hope it was enjoyable, and you have a moment to take a break before we ring in the new year.

For this edition of Extra Food Chat, I am at odds as to how to describe the recipe I am sharing. Is it a biscuit or a slice? Grandma’s recipe says biscuit, but anything cooked in a slice tin or similar that gets cut up after, even if it has a biscuit base, is a slice in my opinion. What do you think?

I’ve decided to call it Ginger Biscuit/Slice rather than Ginger Biscuits, as I think that encapsulates what you will end up with better, if you make it.

Either way, this Ginger Biscuit or Slice is a nice easy recipe to make after the fuss of Christmas. I know you may be a bit sick of ginger at this point if you’ve made other festive bakes, however I must stress this recipe is very mild on the ginger. So if you are a bit sick of it, or don’t like ginger too strong this is still the recipe for you. You can of course up the quantities if you wish, I think I will next time I make it.

I found this recipe in the main cookbook my Grandma had, The Presbyterian Cookery Book, which had a bit of room to add recipes of your own. Grandma added extra recipes in most of the spare space the book has, I assume she went to some kind of cooking class or group (possibly via church) where she’s learnt these recipes, or at least written them down.

Some are written in pencil, which is starting to become quite hard to read now. It’s fading, and even trying to capture photos of it is difficult. However I think I managed to discern all the ingredients for this slice, and there wasn’t much of a method written down anyway!

I’ve also included the recipe for the iced tea pictured in these images as well. It’s a Strawberry and Passionfruit Iced Tea I’ve been making for years, inspired by one I used to order at the long closed T2 Tea Houses here in Sydney. I have shared it elsewhere before, but since we are well into Summer now here in Australia, I thought it would be nice to share it again as an alternative to turning the oven on if its just too hot where you are.

Baking Beyond the Paywall: The edited and tested recipe for this Ginger Biscuit/Slice + Iced Tea is below for paid subscribers.

Paid subscribers to Extra Food Chat with Kath support my work and keep the ovens on at Kulinary HQ. Paid subscribers receive posts like these in full every time, and can also comment on this post, and ask me questions about the recipe (or anything else really!). The entire recipe archive is also available to paid subscribers - check out what’s been shared so far with paid subscribers here.