less than 30 mins
makes 24 pieces
Cut into pieces, these make a perfect sweet treat. You could also use cookie cutters once baked to create festive shapes such as gingerbread men, Christmas trees and stars.
225g/8oz self-raising flour
1 tsp bicarbonate of soda
2 tbsp ground ginger
1 tsp ground mixed spice
100g/3½oz butter, diced
100g/3½oz black treacle
100g/3½oz golden syrup
100g/3½oz light muscovado sugar
1 free-range egg, beaten
275ml/9½fl oz full-fat milk
This seasonal gingerbread traybake is so easy to make, let the tots get involved by adding their own festive decorations.
Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.
Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl.
Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly.
Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth.
Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
Recipe from Mary Berry's simple comforts, Mary Berry's 'Granny's gingerbread'.