Lemon and ginger slice

Ginger and lemon tea is so restorative that I wanted to make a slice with them. What a refreshing way to accompany a cuppa? My recipe is a combination of ideas from this caramel slice recipe and this ginger and lemon slice recipe. I'm not shy on the ginger, so moderate this ingredient to suit your own tastes.

Ingredients

Base
1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
2-3 tsp ground ginger

Filling
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted
Zest of approximately 1 lemon

Method

Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.

Combine all base ingredients in a bowl. Mix well.

Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.

Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.

Cut into squares to serve.

Ginger, lemon and maple syrup tea

This week we have been quite sick with a virus that has hit lots of people we know. How grateful I am to see the knobs of ginger and big lemons in our box this week. It's almost as if the earth knows what we need to get better. This is the absolute best thing I can think of for a sore throat.

Method

Thinly slice a knob of ginger into a jug. Pour boiling water over the ginger. Scrap off some lemon zest and add to the water. Add a few tbsp of maple syrup to taste. Maple syrup has a low fructose level and high levels of zinc, which makes it a healthier option than honey.

Allow to steep for at least 20mins--until cool enough to drink. Add fresh lemon juice when you serve to ensure the vitamin C is not broken down.

I recommend drinking a few litres of this over a period of hours to really make you feel better.

It is important not to add the lemon juice until serving. This way, you can pour new glasses of ginger tea throughout the day without it tasting 'off' due to the lemon juice going stale.