Gluten Free Gingerbread Traybake


  • 100g butter
  • 75g black treacle
  • 50g golden syrup
  • 150ml milk
  • 200g FREEE Self Raising White Flour
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 50g caster sugar
  • 1 egg
  • butter, for dish
  • 100g icing sugar
  • 1 tbsp lemon juice
  • crystallized ginger



  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 20x25cm/8x10” baking tray or insert a cake liner.
  3. Put the butter, treacle, syrup and milk into a pan and heat gently until runny then remove from the heat.
  4. Measure the flour, ginger and mixed spice into a large bowl, add the sugar and blend them together well.
  5. Stir in the warm syrup mix.
  6. Break the egg into the bowl and beat well.
  7. Tip the mixture into the baking tray and smooth the top.
  8. Bake for 25-30 minutes.
  9. Cool the gingerbread in the tin.

Icing and Topping

  1. Put the ginger onto a place and slice it into small pieces.
  2. Sieve the icing sugar into a bowl, add the lemon juice and stir into a paste.
  3. Spread the paste over the cake.
  4. Place the prepared ginger on the wet icing.
  5. Leave to set before slicing.