Gingerbread

To me the smell of Christmas is embodied by gingerbread baking in the oven.  This version isn't as dark as others I've tried but is sticky and rich and perfect with a cup of tea by the lights on the tree on a cold winter's afternoon.  I put the juice of half an orange in mine which gives it a slight citrus flavour which I like but if this isn't your thing then it doesn't suffer from not including it.  

Ingredients:

150g butter

150g golden syrup

150g black treacle or molasses

150g dark muscovado sugar

2 teaspoons finely grated ginger

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon bicarbonate of soda, dissolved in 30ml (2 tbsp) warm water

250ml full-fat milk

2 eggs, beaten to mix

300g plain flour

Juice of 1/2 orange (optional)

Makes 20 small squares

Preheat the oven to 175°C and line your baking tin with baking parchment.

In a fairly large saucepan melt the butter, sugar, golden syrup, treacle, gingers and spices over a low heat.  This will take a while but be patient and eventually it will all melt together into a shiny and sticky liquid.  At this point you can add the orange juice if using.

Add the dissolved bicarb, milk and beaten eggs to the melted mixture.  I find it easier to break the eggs into the milk and mix it together.  

Pour all of the liquid ingredients into the flour and mix well to combine, it will be fairly liquid which is what keeps the gingerbread moist and sticky.

Pour the mixture into the baking tin and put in the oven for 45-60 minutes depending on your oven.  

Cool and cut into squares before dusting with icing sugar for a snowy festive look!