Gingerbread from The Times Cookery Book by Katie Stewart
Make gingerbread a few days in advance; two or three days in a closed tin or wrapped in foil improves the flavour. Sift the flour, salt, bicarbonate of soda, ginger and cinnamon into a bowl and set...
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Cooking tools:
- Sifter
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Aluminum foil
- Airtight container
Ingredients
- 2 oz (50 g) blanched flaked almonds
- 2 oz (50 g) chopped preserved ginger
- 1 oz (25 g) chopped candied peel
- 4 oz (100 g) soft brown sugar
- 4 oz (100 g) black treacle
- 3 level teaspoons ground ginger
- 1 level teaspoon ground cinnamon
- 6 tablespoons milk
- 2 oz (50 g) sultanas
- 4 oz (100 g) golden syrup
- 2 large/standard eggs
- 8 oz (225 g) plain flour
- 1 level teaspoon bicarbonate of soda
- ½ level teaspoon salt
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