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Gingerbread
- Serves
16
- Difficulty
Easy
By Roger Pizey
Published 2013
Europeans have been eating gingerbreads since the first travellers came bearing its recipe in the first century ad. Originally baked and eaten for ginger’s digestive powers, we now eat gingerbread whenever it takes our fancy. It’s an easy-to-throw together cake but always makes a crowd-pleasing tray bake - with or without icing.
Ingredients
180 g 6½ oz 150 g 5½
Method
Preheat the oven to , and grease and line a 23cm (9in) square cake tin with baking parchment.170°C/325°F/gas mark 3 - Cream the butter and sugar together until light and fluffy, and add the eggs one at a time.
- Add the sifted flour, bicarbonate
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