Dulce de Leche Gingerbread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This recipe combines two of my favorite flavors in the most delicious way. The warm spices of gingerbread pair beautifully with rich, creamy dulce de leche for a treat that feels fancy but comes together in under an hour. Ginger, the star ingredient here, is wonderful for digestion and has natural anti inflammatory properties. What I love most is how straightforward this bake is, with simple pantry staples and minimal prep work. You'll have these cookies cooling on a rack before you know it, perfect for impressing guests or treating yourself on a quiet afternoon.
Ella x
Ingredients
- 400gingerbread flour
- 8 gbaking soda
- 6 gsalt
- 2 cmginger(grated)
- 1 tspcinnamon
- ½ tspnutmeg
- ½ tspblack pepper
- 250 gbutter(softened)
- 150 gbrown sugar(packed)
- 200 ggranulated sugar
- 400 mldulce de leche
- 2 eggeggs
- 200 mlmilk(warm)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare a 23cm round baking tin with parchment paper.
- 2
In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and black pepper.
- 3
In another bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Pour half of the batter into the prepared tin and smooth the top.
- 6
Warm the dulce de leche in the microwave for 10-15 seconds or until runny. Pour the dulce de leche into the tin and smooth the top.
- 7
Pour the remaining batter over the dulce de leche.
- 8
Bake for 25 minutes or until a toothpick inserted into the centre comes out clean.
- 9
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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