- 125g unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup treacle
- 2 eggs
- 1 1/2 cups plain flour
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 8 small lumps crystallised ginger, finely chopped
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Icing sugar, to dust
Preheat oven to 180C.
Grease two loaf tins (about 10 x 20 cm) or a 20cm square cake tin and line with baking paper.
Cream butter and sugar with an electric beater until fluffy. Pour in treacle and beat until well combined.
Add eggs, one at a time, beating well after each egg.
Sift flour, bicarb soda and spices into butter mixture, add chopped ginger and beat to combine.
Pour in milk and vanilla extract and mix until just combined.
Pour mix into tins and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean.
Cool in tins, then turn onto wire racks to cool completely.
When cold, dust with icing sugar.
- This is a spicy gingerbread, the kids may not like it (all the more for the adults!).
- Lovely served spread with butter and a nice cup of tea.
- On holiday we had toasted gingerbread for breakfast, served with sweet pineapple and creme fraiche – what a breakfast!
- Make this gluten-free using gluten-free plain flour
- Recipe created by Melissa Hughes for Kidspot.