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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.

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Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 100g butter
  • 75g black treacle
  • 50g golden syrup
  • 150ml milk
  • 200g Freee Self Raising Flour
  • 1 tsp Freee Bicarbonate of Soda
  • 1 tbsp ground ginger
  • 1 tsp mixed spice
  • 50g sugar
  • 1 egg
  1. Line a 15x20cm/6x8" baking tray with parchment paper and pre-heat the oven.
  2. Put the butter, treacle, syrup and milk into a pan and heat gently until runny, then remove from the heat.
  3. Sieve the flour, bicarbonate of soda, ginger and mixed spice into a large bowl, add the sugar and stir to combine.
  4. Stir in the prepared syrup mix and beat until smooth.
  5. Beat in the egg.
  6. Tip the mixture into the baking tray and smooth the top.
  7. Bake in the pre-heated oven for 35-40 minutes.
  8. 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

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Ingredients

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

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