White Chocolate Gingerbread

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: For an extra crispy crust, bake for 5 minutes without the gingerbread.

2. 2

   In a large mixing bowl, cream the butter and sugar until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl to avoid any lumps.

3. 3

   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until combined.

   Tip: Take care not to overmix the batter.

4. 4

   Stir in the white chocolate chips, grated ginger, and crystallised ginger.

   Tip: The ginger will give the gingerbread its distinctive flavor and aroma.

5. 5

   Add the eggs one at a time, mixing well after each addition.

   Tip: This will ensure the gingerbread is moist and even.

6. 6

   Mix in the milk until the batter is smooth and consistent.

   Tip: If using, sprinkle some icing sugar on top of the gingerbread before baking for an extra touch of sweetness.

7. 7

   Pour the batter into a greased and floured loaf tin and smooth the top.

   Tip: Bake for 25-30 minutes or until a toothpick inserted comes out clean.

8. 8

   Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Slice and serve with a cup of hot tea or coffee for the perfect afternoon treat.