White Chocolate Gingerbread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Over the years, I've learned that the best recipes are the ones that come together quickly without sacrificing flavor, and this white chocolate gingerbread is exactly that. Fresh ginger is absolutely wonderful for digestion and has natural anti inflammatory properties, making this treat feel a little bit virtuous alongside the indulgence. What I love most is how speedy it is, taking just 45 minutes from start to finish, perfect for when you need something impressive without spending all day in the kitchen. The white chocolate chips add a lovely sweetness and creaminess that balances the warm spice beautifully, while the crystallised ginger on top gives you little bursts of intense flavor.
Ella x
Ingredients
- 250butter
- 400 gsugar
- 300 gwhite chocolate chips
- 150 gginger(grated)
- 300 gflour
- 6 gbaking soda
- 12 gsalt
- 2eggs
- 150 mlmilk
- 200 gicing sugar
- 100 gcrystallised ginger
Detail level
Instructions
- 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
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
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
Stir in the white chocolate chips, grated ginger, and crystallised ginger.
Tip: The ginger will give the gingerbread its distinctive flavor and aroma.
- 5
Add the eggs one at a time, mixing well after each addition.
Tip: This will ensure the gingerbread is moist and even.
- 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
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
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.
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