Gingerbread

Ingredients

• 125g butter, softened
• 1/2 cup caster sugar
• 1 Tbsp Gregg's Ground Ginger
• 1 tsp Gregg's Ground Cinnamon
• 1/4 tsp Gregg's Ground Cloves
• 1 egg
• 1 cup golden syrup
• 2 1/2 cups flour
• 1/4 tsp Cerebos Salt
• 1 1/2 tsp baking soda
• 1 cup warm water

Method

Preheat the oven to 170°C. Line the base of a 20cm x 7 cm square cake tin with baking paper.

Cream the butter and sugar in a medium bowl. Beat in the Gregg's spices, then the egg. Continue to beat until the mixture is light and fluffy. Gradually beat in the golden syrup.

Sift the flour, salt and baking soda together. Stir half the flour mixture into the creamed mixture, then stir in half the water. Repeat with the remaining flour and water. Mix thoroughly. Turn the mixture into the tin.

Bake in the preheated oven for 65 - 70 minutes or until a cake tester inserted into the centre of the gingerbread comes out clean. Leave in the tin for 20 minutes, then turn out on a rack to cool.