Nutty Gingerbread Recipe
Ingredients
| Flour | 1/2 Cup (16 tbs) | |
| Soda bicarbonate | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Chopped ginger | 2 Cup (16 tbs), preserved | |
| Pecans and walnuts | 3 Cup (16 tbs), chopped | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Treacle | 1/2 Cup (16 tbs) | |
| Golden syrup | 4 Cup (16 tbs) | |
| Butter | 185 Gram | |
| Milk | 4 Cup (16 tbs) | |
| Eggs | 2 Large, beaten | |
| Lemon or orange icing | ||
| Glace ginger | ||
Directions
Sift flour, bicarbonate of soda, salt, cinnamon and ginger. Stir in preserved ginger, walnuts or pecans. Put sugar, treacle, golden syrup and butter in a saucepan and heat gently until butter melts, add the milk. Add to flour mixture. Mix in eggs and beat well. Pour into a greased 28 x 19cm lamington tin that has been bottom- lined with greased greaseproof paper. Bake in a preheated moderate oven 180C (350F) for 45-50 minutes or until a skewer inserted in centre comes out clean. Allow to cool, then ice with lemon or orange icing and decorate with slices of glace ginger, if using.
LEMON OR ORANGE ICING: Cream 60g butter until light and fluffy. Sift 1 cup icing sugar into a bowl, add 2 teaspoons lemon or orange juice and the creamed butter and beat well. Spread over gingerbread.
LEMON OR ORANGE ICING: Cream 60g butter until light and fluffy. Sift 1 cup icing sugar into a bowl, add 2 teaspoons lemon or orange juice and the creamed butter and beat well. Spread over gingerbread.
Chef
