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LOCATION: Recipes >> Cake Recipes >> Gingerbread 20

Print this Recipe    Gingerbread 20

Grasmere Gingerbread
Yield: 12 pieces

225 g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
2 teaspoons ground ginger
175 g butter, diced
175 g soft light brown sugar
1 level tablespoon golden syrup
granulated sugar, for sprinkling

Preheat oven to 170 0C / 325 0F / Gas 3. Butter a 20 cm (8 inch)
sandwich tin. Place the flour, bicarbonate of soda, cream of tartar
and ground ginger in a bowl. Add butter and rub in until the
mixture resembles fine breadcrumbs. Mix in the brown sugar.
Carefully add the golden syrup and lightly stir into the mixture
with a knife. Spread the mixture in the tin. level and bake for
45 to 50 minutes until golden brown. Remove from the oven and
sprinkle with granulated sugar. Leave to cool in the tin for 15
minutes. Cut into 12 wedges and remove from the tin. Place on a
wire rack and leave until cold. Store in an airtight tin until
required.

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