Pumpkin, Apple and Ginger Bread

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Preparation info
    • Difficulty

      Easy

Appears in
Patisserie Perfection

By Sarah Barber

Published 2015

  • About

Ingredients

Gingerbread Biscuit

  • 112 g T55 soft flour
  • 2.4 g bicarbonate of soda
  • 8

Method

Gingerbread Biscuit

Bring the milk, spices, golden syrup, treacle and demerara sugar to the boil. Once boiling add the bicarbonate of soda and cook for 2 minutes on a medium heat, leave aside to cool. Cream the butter with a paddle attachment on a mixing bowl, add the whisked eggs and mix to a smooth paste. Add the spiced milk and finally the flour, mix unt