A variation on the trad Dutch gemberkoek, I made these to take along to watch Mughal-e-Azam in Amsterdam. We’re talking classic Bollywood here: a 3-hour epic full of doomed love, heart-rending emotions and glorious music.

Dutch gemberkoek, or awesome buttery ginger bars

It’s Indian Film weekend here, and being a great fan of old Bollywood music, I’m pleased as punch that I have tickets for “Mughal-e-Azam” in Amsterdam tomorrow! So instead of popcorn I’m planning to bring a variation of the homey Dutch gemberkoek – a kind of traditional travel food in my family. I added orange marmalade and almonds to turn it into my idea of an Indian-style sweet, as stylish treats during this classic three hour epic movie.

Just put it together

Put the flour, ground almonds, sugar and chopped baking ginger (I used the sticky kind that comes in a jar, on syrup, but dried candied ginger will work too) in a mixing bowl. Add the egg white. Add the butter, cut in smaller bits. Work this into a dough: first using a knife and fork to crumble, then your hands to lightly knead it. Divide in two, and spread it out in two well-buttered tins.
Flatten the top with a spoon. Use the spoon to spread orange marmalade in a shiny glaze on top. Scatter the rest of the almonds over it. Using your fingers, press the almonds slightly into the glaze.

Baking

Bake in a pre-heated oven, 220°C, for about 20 minutes. Turn the oven off, but leave the tins in the oven to cool for about 20 minutes more, then remove and leave them to cool on a wire rack. When they’re still warm (but not too soon), give the bottom scraper a twirl so the cake will not stick to the tin. Remove from the tin and cut into bitesize bars after about an hour or so.
The slices should have a lovely shiny crust to bite in, but a sweet tender buttery inside, with a good pronounced ginger flavor.