Granny's Gingerbread Recipe
Granny's Gingerbread contains sultanas and wholemeal flour so has a good texture and cuts well and of course most of...
Ingredients
| 110g/ 4 oz/½ cup | organic self-raising flour (not wholemeal) |
| 110g/ 4 oz/½ cup | organic wholemeal self-raising flour |
| 110g/ 4 oz /½ cup | butter |
| 150ml/½ pint/ 2/3 cup | milk |
| 2 tbsp | organic Fairtrade golden syrup |
| 110g/ 4 oz/½ cup | organic caster sugar |
| 55g/ 2 oz /¼ cup | organic sultanas |
| 2tsp | Steenbergs organic Fairtrade ginger powder |
| 1 | free range egg (lightly beaten) |
Method
- Preheat the oven to 190°C. Grease a metal baking tray with a pastry (or paint) brush or butter paper; turn the baking tray upside down after greasing with organic sunflower oil to allow any excess oil to drain away.
- Melt together the organic butter, milk and organic Fairtrade golden syrup in a pan.
- Put all the dry ingredients into a bowl, sieving the flours. Add themelted butter-syrup liquid and the beaten egg to the dry ingredients. Stir well.
- Pour into the greased baking tray and bake for about 40 minutes. Test for its readiness with a skewer or gently touching with a finger to seewhether firm. Leave to cool and cut into squares.
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