Gingerbread

Name: Gingerbread
Yield: Makes 16 bite-sized pieces
Ingredients: ¼ tsp bicarbonate of soda (baking soda); ¼ tsp salt; 100 g (3½ oz/½ cup) light brown soft sugar; 5 tbsp light coloured olive oil; 200 g (7 oz/1½ cups) self-raising flour; 1 tsp ground ginger; ¼ tsp baking powder; 150 g (5½ oz/scant ½ cup) black treacle; 50 g (1¾ oz/⅙ cup) golden (corn) syrup; 4 tsp freshly squeezed lemon juice; 200 ml (7 fl oz/scant 1 cup) plant milk

Preparation info

Makes
16 pieces

Difficulty
Medium

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

My mother used to rustle up gingerbread for any family occasion: a picnic by the sea in summer; watching fireworks round a bonfire in the winter; Christmas … She often used to make two large slabs, putting one away in a tin for a week to get nice and sticky (though it usually didn’t last that long).

Ingredients

200 ml (7 fl oz/scant 1 cup) plant milk
4

Cake
Vegan
Summer
Winter
Christmas

Method

Preheat the oven to 160°C/325°F/gas mark 3 and line a deep 20cm (8in) square tin (pan) with baking parchment.

Mix the milk with the lemon juice in a bowl and set aside to curdle.

Put the syrup, treacle, sugar and olive oil in a pan over a moderate heat and stir until me