Ingredients
125g unsalted butter
softened
1 cup brown sugar
½ cup treacle
2 eggs
1 cup plain flour
1/2 bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp allspice
8 small lumps crystallised ginger
finely chopped
½ cup milk
1 tbsp vanilla extract
Icing sugar
to dust
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 loaf tins
- 1 20cm square cake tin
- 1 baking paper
- 1 electric beater
- 1 wire racks
- 1 skewer
Instructions
- 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.
Notes
Tip
This is a spicy gingerbread, the kids may not like it (all the more for the adults!).
Tip
Lovely served spread with butter and a nice cup of tea.
Tip
On holiday we had toasted gingerbread for breakfast, served with sweet pineapple and creme fraiche – what a breakfast!
Variation
Make this gluten-free using gluten-free plain flour
