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Easy Gingerbread Recipe

Easy Gingerbread Recipe
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This gingerbread is a classic spiced bake made with ginger, warm spices, and a sweet syrup or molasses base. Unlike crisp ginger biscuits, this version is soft, sliceable, and closer to a loaf or traybake cake, designed for ease and consistent results.

Ingredients

    • Plain flour – 225 g

    • Ground ginger – 2 teaspoons

    • Ground cinnamon – 1 teaspoon

    • Ground nutmeg – ¼ teaspoon

    • Bicarbonate of soda – 1 teaspoon

    • Soft brown sugar – 100 g

    • Golden syrup or molasses – 150 g

    • Butter – 100 g (unsalted)

    • Milk – 150 ml

    • Egg – 1 large

Instructions

  • Melt the base ingredients – Place the butter, golden syrup, and brown sugar into a saucepan and heat gently over low heat. Stir slowly until the butter has melted and the mixture becomes smooth and glossy. Do not let it boil, as overheating can affect the final texture of the gingerbread.
  • Mix the dry ingredients – In a large bowl, sift together the flour, ground ginger, cinnamon, nutmeg, and bicarbonate of soda. Mixing the dry ingredients evenly at this stage helps distribute the spices and ensures the cake rises evenly during baking.
  • Combine wet and dry – Carefully pour the warm syrup mixture into the bowl of dry ingredients. Use a wooden spoon or spatula to mix gently until the flour is fully incorporated. The batter should look thick and smooth without any dry patches.
  • Add egg and milk – Stir in the egg followed by the milk, mixing slowly until the batter loosens and becomes silky. Avoid overmixing at this stage, as this can make the gingerbread dense instead of soft.
  • Transfer to tin – Pour the batter into a lined baking tin and spread it evenly using the back of a spoon or spatula. Lightly tap the tin on the work surface to remove any trapped air bubbles.
  • Bake until just set – Bake in a preheated oven at a moderate temperature until the gingerbread is risen and a skewer inserted into the centre comes out clean or with a few moist crumbs. Check slightly early to avoid overbaking.
  • Cool before slicing – Leave the gingerbread to cool in the tin for about 15 minutes, then transfer to a wire rack. Allow it to cool completely so the texture firms up, making it easier to slice neatly without crumbling.

Find it online: https://britishbakingrecipes.co.uk/easy-gingerbread-recipe/