Ginger Almond Coconut Bar Recipe
Great ginger almond coconut bar recipe! These tasty little bars are great snack food in lunches. They are filled with Australian ginger, almonds and yummy coconut. Really easy to make.
Makes 16 bars
2 oz. white sugar
4 oz. black treacle
2 oz. soft margarine
2 eggs, beaten
2 oz. self-raising flour
2 oz. all-purpose flour
2 tsp. ground ginger
1 tbsp. ground almonds
1 1/2 oz. Australian crystallized ginger, finely chopped
1 oz. sweetened shredded coconut
1/2 oz. toasted flaked almonds to decorate
Preheat oven to 350 F (180 C). Line 6-inch square cake pan with silicon paper. Using a food processor, beat white sugar, black treacle, and margarine until smooth. Add eggs and beat until smooth. Sift flours and ground ginger into treacle mixture. Beat until smooth. Add ground almonds and mix well. Put treacle mixture into a bowl. Fold in crystallized ginger and shredded coconut. Pour into cake pan. Scatter toasted almonds evenly across cake and bake for 45 minutes. Cake should bounce back when lightly pressed.
Cool cake in pan for 20 minutes. Turn out and remove silicon paper. Allow to cool on wire rack. Wrap in silicon paper and foil and store for three days. This allows cake to become more moist. Slice into 8 pieces. Serve with a dollop of whipped cream for a late evening treat or alone as a snack for a bagged lunch.