Lemon Ginger Slice Food

LEMON & GINGER TEA

Steps:

• Cut the lemon in half. Squeeze the juice from one half and slice the rest. Divide the lemon juice and slices between 2 mugs, along with the sliced ginger.
• Fill the mugs with boiling water and leave to steep for 3 mins or until cool enough to sip. Sweeten with honey if you like.

LEMON-GINGER WATER

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.

GINGER & LEMON SLICE

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.

EASY NO BAKE LEMON AND GINGER SLICE

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)

NO BAKE LEMON AND GINGER SLICE

Steps:

• Prepare a 20 or 23cm square tin with baking paper
• Melt the butter and condensed milk together, either in the microwave or on the stove top, until the butter has just melted, stirring often.
• Crush the plain and gingernut biscuits together and add this to the melted butter & condensed milk
• Add to this the desiccated coconut, ginger and finely diced crystallised ginger and stir well to completely combine
• Press this into the prepared tin and spread until smooth
• Refrigerate for 30 minutes before preparing the icing
• For the icing in a medium bowl add the sifted icing sugar, melted butter and the zest of one lemon if using.
• Juice the lemon and drain to remove any pips or pith.
• Add a teaspoon of lemon juice at a time until you reach a spreadable consistency
• Spoon this onto the cooled slice and spread until smooth, shake to distribute the icing evenly.
• Allow the slice to completely cool in the refrigerator until set, a minimum of 4 hours or overnight.
• Using a sharp knife slice into squares and store in an airtight container in the refrigerator.
• Enjoy!

SPICED LEMON & GINGER BISCUITS

Steps:

• Mix the butter and sugar with a wooden spoon. Stir in the spices, lemon zest and flour, then tip in the candied lemon peel and stem ginger - you might need to get your hands in to bring the mix together as a dough. Divide the dough in two and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr. You can freeze the unbaked dough for up to three months.
• Heat oven to 180C/160C fan/gas 4. Slice the logs into 1cm-thick rounds, place on two baking trays lined with baking parchment and bake for 12-15 mins. Leave to cool completely on the tray.
• Mix the lemon juice with the icing sugar to make a thin glaze. Brush over the biscuits and leave to set. Will keep for three days in an airtight container.

SOOTHING LEMON GINGER TEA RECIPE BY TASTY

Steps:

• Bring water to a boil and remove from heat.
• Cut lemon and ginger into thin slices. Add to the hot water.
• Steep for 5-10 minutes.
• Strain and pour tea into mug.
• Add honey, stir, and serve.
• Enjoy!

LEMON, GINGER, AND CINNAMON FLAVORED WATER

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.

LEMON & GINGER SHORTBREAD

Steps:

• Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.
• Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.