Name: Gingerbread
Cook time: 95 min
Total time: 95 min
Yield: 16
Ingredients: 1 cup (250ml) golden syrup or treacle; 1 cup (250ml) water; 2/3 cup (150g) firmly packed light brown sugar; 250 gram unsalted butter, chopped; 3 1/2 cup (525g) plain flour; 1 teaspoon bicarbonate of soda (baking soda); 2 tablespoon ground ginger; 1 teaspoon each ground nutmeg and cinnamon; 60 gram unsalted butter, softened; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 2 cup (320g) icing sugar

Ingredients

1 cup (250ml) golden syrup or treacle

1 cup (250ml) water

2/3 cup (150g) firmly packed light brown sugar

250 gram unsalted butter, chopped

3 1/2 cup (525g) plain flour

1 teaspoon bicarbonate of soda (baking soda)

2 tablespoon ground ginger

1 teaspoon each ground nutmeg and cinnamon

60 gram unsalted butter, softened

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

2 cup (320g) icing sugar

Method

1.Preheat oven to 160°C. Grease deep 23cm square cake pan; line base with baking paper.

2.Stir golden syrup, water, sugar and butter in large saucepan over low heat until smooth. Bring to the boil. Remove from heat; cool to room temperature. Stir in sifted dry ingredients, in two batches. Pour mixture into pan.

3.Bake cake for about 1¼ hours. Stand cake in pan for 5 minutes before turning, top-side up, onto wire rack to cool.

4.LEMON ICING: Beat butter and rind in small bowl until smooth; gradually stir in juice and sifted icing sugar.

5.Spread cold cake with lemon icing. Cut into 16 squares.

Store in an airtight container for up to a week.
Note

Woman's Weekly Food

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Ingredients

Method

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