Toffee Gingerbread
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A sweet and spicy gingerbread with a gooey toffee center, perfect for special occasions.
Ella x
Ingredients
- 250 gbutter
- 500 gsugar
- 150 gbrown sugar
- 3eggs
- 50 gginger
- 10 gnutmeg
- 5 gsalt
- 250 gall-purpose flour
- 5 gbaking soda
- 10 gcinnamon
- 200 gtoffee bits
- 100 gdark chocolate chips
Detail level
Instructions
- 1
Preheat oven to 180°C. Line an 18x18cm baking tray with parchment paper.
Tip: Use a digital thermometer to ensure accurate temperature.
- 2
Cream butter and sugars until light and fluffy. Beat in eggs one at a time.
Tip: Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- 3
Mix in ginger, nutmeg, salt, and cinnamon. Stir in flour, baking soda, and toffee bits.
Tip: Don't overmix the batter to prevent toughening the gingerbread.
- 4
Melt dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Let the chocolate cool slightly before folding it into the gingerbread batter.
- 5
Pour the batter into the prepared baking tray and smooth the top. Drizzle melted chocolate over the gingerbread.
Tip: Use a spatula to create a decorative border, if desired.
- 6
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Remove from the oven and let cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
- 7
Let the gingerbread cool completely before slicing and serving.
Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.
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