Ginger and Almond Slice

Afternoon tea calling? Try this beautiful ginger and almond slice over a cup of tea

  • SERVES 16pieces
  • PREP TIME 35mins
  • COOK TIME 35mins


175g unsalted butter, softened
1 cup (220g) caster sugar
1 egg
1 1/2 cups (225g) plain flour, sifted
2 tbs milk
100g almond meal
1 tsp ground ginger
125g crystallised ginger, chopped
70g flaked almonds
Icing sugar, to dust


1. Preheat oven to 190°C (180°C fan-forced). Grease an 18cm x 28cm slice pan and line with baking paper.

2. Beat butter and sugar using electric beaters until thick and pale. Beat in egg, then beat in flour alternating with milk. Stir in the almond meal and ground and ginger, then pat mixture into the pan and sprinkle with almonds. Bake for 35 minutes or until golden and a skewer inserted in the centre comes out clean.

3. Cool slightly in the pan, then turn onto a rack to cool completely. Cut into fingers and dust with icing sugar. Serve with chrysanthemum or jasmine tea, if desired.