Claremont Gingerbread Recipe
Ingredients
| 450 g/1 lb flour | ||
| Soda bicarbonate | 2 Teaspoon | |
| Ground ginger | 2 Teaspoon | |
| Rice | 2 Teaspoon | |
| 225 g/8 oz butter | ||
| 225 g/8 oz demerara sugar | ||
| 2 tablespoons dark treacle | ||
| Egg | 1 , beaten | |
| Milk | 1 Tablespoon | |
Directions
Sift together the flour, bicarbonate of soda and ginger.
Stir in the ground rice.
Put the butter, sugar and treacle in a saucepan and heat gently, stirring until the butter has melted and the sugar has dissolved.
Remove from the heat and stir in the flour mixture.
Beat in the egg and milk.
Turn into a greased 20 cm/8 inch square tin and spread into the corners.
Bake in a preheated moderately hot oven (200°C/4O0°F, Gas Mark 6) for 30 minutes.
Stir in the ground rice.
Put the butter, sugar and treacle in a saucepan and heat gently, stirring until the butter has melted and the sugar has dissolved.
Remove from the heat and stir in the flour mixture.
Beat in the egg and milk.
Turn into a greased 20 cm/8 inch square tin and spread into the corners.
Bake in a preheated moderately hot oven (200°C/4O0°F, Gas Mark 6) for 30 minutes.
Chef
