Gingerbread

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