Ultimate easy gingerbread
Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children
Gingerbread loaf cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Cuts into 12 slices
Skip to ingredients
- 100g butterplus extra for the tin
- 100g honey
- 125g dark brown demerara sugar
- 4 tbsp milk
- ½ tsp vanilla extract
- 200g self-raising flour
- ¼ tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- large pinch of grated nutmeg
- large pinch of ground cloves
- large pinch of ground allspice
- 1 eggbeaten
Nutrition: Per serving
- kcal198
- fat8g
- saturates5g
- carbs29g
- sugars17g
- fibre1g
- protein2g
- salt0.3g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
step 2
Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.
