Ginger Treacle Tart
This 'waste not, want not' recipe turns leftover fruit scones into a delicious sweet tart with a kick of ginger. Inspired by the Tudor belief that ginger "warmed" the body, this sweet treat is the perfect winter warmer!
- 425g Digestive biscuits
- 212g Butter
- 845g Golden syrup
- 112g Butter
- 450g Scone crumbs
- 4 Eggs
- 1 Lemon, zest and juice
- 1/3 Jar of stem ginger, ginger pieces and syrup (about 200g)
- 1 tbsp Icing sugar to finish
For the base:
- Heat the oven to 150c.
- Line the base and sides of a small rectangular tin (30x45cm).
- Blend the biscuits to a fine crumb in a food processor.
- Melt the butter and stir in the biscuit crumbs. Press this mixture firmly into the tin. Chill thoroughly.
For the topping:
- Melt the golden syrup and butter gently together in a pan (You do not want this to boil!)
- Once this is melted take off the heat and stir in the scone crumbs, eggs, lemon zest and juice and the chopped ginger and syrup.
- Once the base is well cooled pour this mix over and bake for 30-35 minutes or until firm to the touch.
- Allow to cool before cutting into 15 portions (5x3)
For the glaze:
- Make the glaze by mixing the icing sugar with a little water befor zig zagging the tops of the squares.
These tasty treacle tarts keep in the fridge for 4 days.