Gluten Free Gingerbread

Makes 12 squares

Black treacle is an essential ingredient in this traditional teatime treat that works equally well in the lunch box. Serve warm with custard.

1 Review / Write a review

Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Ingredients

100g butter
75g black treacle
50g golden syrup
150ml milk
200g FREEE Self Raising White Flour
1 tsp FREEE Bicarbonate of Soda
1 tbsp ground ginger
1 tsp mixed spice
50g sugar
1 egg

Line a 15x20cm/6x8" baking tray with parchment paper and pre-heat the oven.
Put the butter, treacle, syrup and milk into a pan and heat gently until runny, then remove from the heat.
Sieve the flour, bicarbonate of soda, ginger and mixed spice into a large bowl, add the sugar and stir to combine.
Stir in the prepared syrup mix and beat until smooth.
Beat in the egg.
Tip the mixture into the baking tray and smooth the top.
Bake in the pre-heated oven for 35-40 minutes.
Cool the gingerbread in the tin before cutting it into squares.

Equipment

15x20cm/6x8" baking tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes

Amazing! for a GF cake this is realy moist. I cooked it in a loaf tin. It didn't crumble when cut into slices. I used dark muscovado sugar and added some chrystalised and stem ginger for a more 'special' texture. Can't wait to use it for desserts as well. Thank you.

By Susan

03 Dec 2018