Gingerbread Squares
Over a year ago
2,545 views
Ingredients
- 8 oz Butter or soft margarine
- 8 oz Dark muscovado sugar
- 8 oz Black treacle
- 12 oz Plain flour
- 5 tsp Ground ginger
- 2 tsp Ground cinnamon
- 2 Eggs
- 3 Pieces Stem ginger chopped
- ½ Pint Milk
- 2 tsp Bicarbonate of soda
- 1 9 x 12 cake tin
Accompaniment
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Description
A great favourite of my 91 year old dad
Method
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1
1. Lightly grease cake tin and line bottom with greaseproof paper
2. Put butter (or margarine) sugar and treacle in a pan and heat. Stir unitl heated and smooth. Allow to cool slightly
3. Sift flour, and ground spices into the mixture. Stir well, then beat in eggs and chopped stem ginger
4. Warm milk and add the bicarbonate of soda. Pour into other mixture and stir gently until blended
5. Pour mixture into tin. Bake in oven at 160c for about 1 hr until will risen and springy to the touch
6. Remove from oven and allow to cool for a few minutes then turn out onto a wire rack. Peel off greaseproof paper and leave until completely cool
7. When cold cut into evenly sized squares
This gingerbread is one of those things that tastes better 2-3 days after cooking so good to cook in advance and store in airtight container until needed.
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