Treacle Gingerbread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A moist and aromatic gingerbread infused with the warmth of treacle, perfect for a snack or dessert.
Ella x
Ingredients
- 300all-purpose flour
- 200brown sugar
- 100treacle
- 50ginger
- 20ground cinnamon
- 15ground ginger
- 10salt
- 5baking soda
- 150unsalted butter
- 2large eggs
- 200milk
- 50dark brown sugar syrup
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a 20x20cm baking tin with parchment paper.
Tip: Use a parchment paper with a non-stick coating to prevent the gingerbread from sticking.
- 2
In a large mixing bowl, cream together the butter and sugars until light and fluffy.
Tip: Use room temperature butter for the best results.
- 3
Beat in the eggs one at a time, followed by the treacle and ginger.
Tip: Don't overmix the batter.
- 4
In a separate bowl, whisk together the flour, cinnamon, ginger, and baking soda.
Tip: Make sure to sift the dry ingredients to prevent lumps.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Don't overmix the batter.
- 6
Pour in the milk and mix until the batter is smooth.
Tip: Adjust the consistency of the batter if it's too thick or too thin.
- 7
Pour the batter into the prepared baking tin and smooth the top.
Tip: Don't overfill the tin, as the gingerbread will rise during baking.
- 8
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the gingerbread frequently during the last 5 minutes of baking.
- 9
Remove from the oven and let cool in the tin for 5 minutes.
Tip: Transfer the gingerbread to a wire rack to cool completely.
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