Ginger Lime Squares Recipes

LIME & GINGER BARS

Steps:

• Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
• Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
• Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.

HOMEMADE GINGER LIMEADE

Steps:

• Place the 1 cup of sugar and 1 cup of water in a saucepan and heat over medium heat to dissolve the sugar. Bring to a simmer. Once all the sugar has dissolved and the syrup starts to boil, set it aside to cool.
• Place the 3 oz fresh ginger and 1 tbsp water (upto 3 tbsp) in a mini processor, and pulse until well blended and pureed. Strain the ginger juice through a sieve, pressing down on the pulp to get the most out of the ginger. Set aside ¼ cup of this ginger juice.
• Alternatively, if you have a juicer, juice enough ginger to get 3 tbsp of pure ginger juice.
• Mix the ginger and salt with the 1.5 cups of lime juice. Add up to 1 - 1.5 cups of sugar syrup to sweeten the ginger lime juice (change the amount of sugar you add according to your tastes).
• Pour into a clean bottle/jar with a closeable cap and leave in the fridge to chill until needed.

TEQUILA MULE

Steps:

• Fill a cocktail shaker halfway with ice. Pour in tequila, Cointreau, lime juice and agave. Shake vigorously for 15 seconds, then pour into a copper mug or cocktail glass filled with crushed ice.
• Top off with ginger beer. Garnish with a fresh lime wedge and a sprig of mint (optional).

GINGER DRIZZLE TRAYBAKE WITH CREAM CHEESE ICING

Steps:

• Heat the oven to 170°C/150°C fan/ gas 31⁄2. Heat the butter, syrup and sugar in a pan until melted and smooth. Remove from the heat, then leave to cool.
• Once cooled, beat in the vanilla bean paste, eggs, flour, 1 tbsp ground ginger, chopped stem ginger, yogurt, lime zest and juice and salt until smooth and combined.
• Pour into the prepared tin and level the top. Bake for 40-45 minutes until a skewer pushed into the centre of the cake comes out clean.
• Remove the cake from the oven, drizzle the stem ginger syrup over the top, then leave to cool in the tin for 10 minutes. Remove the cake from the tin and put on a cooling rack, leaving the baking paper in place, until cooled completely.
• For the icing, whisk the butter and icing sugar in a bowl until light and fluffy, then whisk in the cream cheese until smooth. Add lime juice to taste. Spoon the icing over the cake, then sprinkle with crystallised ginger, lime zest and extra ground ginger. Cut into squares to serve.

LIME GINGER SQUARES

Steps:

• Preheat oven to 350°F. Line an 8 inch square baking pan with foil, leaving a 2 inch overhang; grease foil thoroughly.
• To prepare crust, process 1 cup flour, brown sugar and 1/4 tsp salt in a food processor just until combined. Add butter and pecans. Process, using an on/off motion, until a coarse meal forms.
• Press mixture into prepared pan. Bake at 350°F for 25 minutes or until golden brown.
• Meanwhile, whisk together eggs, sugar, 2 tbsp flour, baking powder, dash of salt, lime juice, lime peel and vanilla.
• Remove pan from oven and immediately pour egg mixture over hot crust. Sprinkle with ginger.
• Bake at 350°F until set, about 25 minutes. Cool in pan on a rack.
• Using foil as an aid, lift square from pan. Gently peel off foil.
• Dust with icing sugar; cut into squares. Refrigerate for up to 4 days. May be frozen for up to 1 month.

GINGER-LIME SQUARES

Steps:

• FOR CRUST:
• Preheat oven to 350°F. Line 8-inch square baking dish with foil; generously butter foil. Mix flour, sugar and salt in processor. Add butter and pecans and blend until fine meal forms. Press onto bottom of prepared dish. Bake until golden brown, about 25 minutes.
• FILLING:
• Puree first 6 ingredients in processor.
• Pour filling onto hot crust. Top with ginger. Bake until filling begins to brown, about 25 minutes. Cool in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.) Lift foil and cookies from pan. Gently peel foil from edges. Cut cookies into 16 squares. Sift powdered sugar over. Garnish with lime.