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GINGERBREAD INGREDIENTS Makes 1 large loaf 1 ½ cups self-rising flour ½ teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon apple-pie spice ½ cup unsalted butter, chilled and diced ½ cup dark molasses ½ cup golden syrup ½ cup packed light or dark brown sugar 1 cup milk 1/3 cup grated CHINROSE® Stem Ginger Balls in Syrup 1 extra large egg, beaten a large loaf pan, about 9 x 5 x 3 inches, greased and lined on the bottom Preheat the oven to 350˚F. Sift the flour, baking soda, and all the spices into a large mixing bowl. Add the diced butter and rub in with your fingertips until the mixture resembles fine crumbs. In a small saucepan, melt the molasses with the golden syrup, then let cool to slightly warm. Meanwhile, in another small pan, dissolve the sugar in the milk over low heat, stirring occasionally. Grate the ginger by putting it through a clean garlic press. Add the ginger to the flour mixture. Whisk the milk mixture into the flour mixture, then whisk in the molasses mixture followed by the egg. When thoroughly blended, you should have a thin batter. Pour the batter into the prepared pan and bake for 45 minutes to 1 hour or until a skewer inserted into the center comes out clean. The gingerbread will rise during baking and then fall and shrink slightly as it cools. Let cool completely in the pan. Turn out and wrap first in wax paper and then in foil. Keep for a couple of days before slicing. |
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___________________________________________________________________________________ Rose Hill Enterprises P.O. Box 548 Cornelius, OR 97113 USA (888) 410-7556 - Toll Free (503) 357-7556 (503) 357-5522 - Fax |
