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Soft Gingerbread


What to do

  1. Preheat oven to 160°C. Grease a 22cm square tin and line with greaseproof paper. Melt the butter, golden syrup, treacle and sugar gently in a heavy-bottomed pan. Allow to cool.
  2. Sieve together the plain flour, sea salt, ginger, cinnamon and bicarbonate of soda. Pour contents of pan into the flour.
  3. Beat in the egg and sour milk. Mix together to a smooth consistency. Pour the mixture into the prepared baking tin.
  4. Bake for about 60 - 85 minutes or until firm to touch. Turn out of tin onto a wire rack to cool.


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