Gingerbread squares
Filled with delicate ground spice and crystalised ginger for a punch of flavour, this dark treacle dessert is a festive treat
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
50
MINUTES
Ingredients
230g self-raising flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp bread soda
110g cold butter, cubed
50g golden raisins
50g crystalised ginger, chopped
280ml milk
110g muscovado sugar
110g treacle
100g golden syrup
1 egg
Method
Preheat your oven to 180°C and line an 8inch square tin with parchment.
Put flour, spices, soda and butter into a bowl, and mix until it resembles fine breadcrumbs. Add sultanas and ginger.
In a saucepan gently warm the milk, sugar, treacle and golden syrup together, stir occasionally, until the sugar dissolves.
Stir it into the flour mixture, then add the egg. Beat until it is smooth.
Bake for 50 minutes until a skewer comes out clean. Allow to cool in the tin. Slice to the desired size once cool.
