Gingerbread

Gingerbread

By
From
Gran's Kitchen
Photographer
Sally Greer

Grandad made the gingerbread tin pictured opposite from wartime biscuit tins. It is particularly thin, which we found helps in the baking process.

Ingredients

Quantity Ingredient
1 cup sugar
1 cup butter
4 eggs
1 cup golden syrup
3 cups flour
1 tablespoon ginger
1 teaspoon cinnamon
1 dessertspoon baking soda
1 cup boiling water

Method

  1. Cream butter and sugar, add eggs and golden syrup, and then sifted dry ingredients. Dissolve soda in water and add to mixture. Bake for 1½ to 2 hours at 160°C.
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