Gingerbread
This recipe produces a soft gingerbread cake, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation traditionally eaten in England around Bonfire Night, is partially oat-based.
Source and licence
"Gingerbread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Gingerbread, revision 4523436), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Gingerbread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523436
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 110 g (4 oz) butter
- 110 g (4 oz) brown sugar
- 220 g (8 oz) golden syrup
- 220 g (8 oz) all-purpose flour
- 5 ml (1 level teaspoon) baking powder
- 5 ml (1 level teaspoon) mixed spice
- 10 ml (2 level teaspoon) ground ginger
- 2 eggs
- 120 ml (4 fluid oz) milk
Method
- Put the butter, sugar, and syrup in a saucepan. Heat gently until the butter melts.
- Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.
- Warm the milk in a saucepan (so it will dissolve the syrup).
- Add the milk to the bowl, and beat thoroughly.
- Beat the eggs, and then stir them in to the mixture.
- Pour the mixture into an 8-inch (20 cm) greased square cake tin.
- Bake at 170°C (325°F) for 1 hour.
- Cool in the tin for 15 minutes, then remove.
- Leave at least 1 day before cutting into squares. Serve.