Butterscotch Gingerbread
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Moist and aromatic butterscotch gingerbread, perfect for special occasions or as a comforting treat.
Ella x
Ingredients
- 400 gbutter
- 200 gbrown sugar
- 150 gwhite sugar
- 2 cmginger
- 1 gnutmeg
- 1 gallspice
- 250 gflour
- 2 gbaking soda
- 5 gsalt
- 100 mlbutterscotch syrup
- 2eggs
- 150 mlmilk
- 100 mlvegetable oil
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Prepare a 20x20cm square baking tin by greasing it with butter and dusting it with flour.
- 2
In a large bowl, cream the butter and sugars until pale and fluffy.
Tip: Use an electric mixer for this step.
- 3
Add the ginger, nutmeg, and allspice, and mix until well combined.
Tip: Be careful not to overmix.
- 4
In a separate bowl, whisk together the flour, baking soda, and salt.
Tip: Use a wire whisk for this step.
- 5
Gradually add the dry ingredients to the wet ingredients, and mix until just combined.
- 6
Add the butterscotch syrup, and mix until well combined.
Tip: Use a spatula for this step.
- 7
Pour in the eggs one at a time, and mix until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 8
Add the milk, and mix until the batter is smooth.
Tip: Use a spatula for this step.
- 9
Add the vegetable oil, and mix until well combined.
- 10
Pour the batter into the prepared baking tin, and smooth the top.
Tip: Use a spatula for this step.
- 11
Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.
Tip: Use a timer for this step.
- 12
Remove the gingerbread from the oven, and let it cool in the tin for 10 minutes.
Tip: Use a spatula to loosen the edges.
- 13
Transfer the gingerbread to a wire rack, and let it cool completely.
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