Preparation info
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By Sat Bains

Published 2012

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For the Gingerbread

  • 125 g salted butter
  • 100 g caster sugar
  • 325 <


Melt the butter, sugar and treacle in a saucepan over a low heat. Allow to cool down a little, then add the milk. Sift all the dry ingredients together into a large bowl. Make a well in the centre and pour in the liquid. Mix the dough together but don’t overwork. Pour the mixture into a bread tin lined with greaseproof paper. Bake for 45