Scottish Gingerbread

I can tell you this – there is not a recipe for gingerbread that will beat this one. This is a DSCF9655hand-me-down family recipe that is a winner every time. You really do need to try it!

Wot u need
110 g butter
2 dessertspoons treacle
1 tsp cinnamon
1 tsp mixed spice
100g castor sugar
170g self raising flour
1 egg
1 small cup milk
1 tsp bicarbonate of soda

Wot u do
Melt the butter and treacle in a pot by slowly bringing to the boil. Allow to cool for 15 mins. Add dry ingredients and mix well. Add egg. Add milk. Line 2 x 500g or 1 x 1000g loaf tins with greaseproof paper (or even better use liners from Lakeland (UK)). Pour in the batter (it will look very wet, this is fine) and bake in middle of a 170 degree oven for 35 mins.

Serves: A good few. Keeps well for four days in a sealed container.

Top tips: You can use small muffin cases – fill just over half way up, spray with one-cal oil and bake for 17 mins. This method makes approx 18.

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