Apologies for blurry photo, but you get the general idea!
This recipe (Sledmere Gingerbread) was in a Baking Heaven magazine I bought last year. Keith loves ginger, so I added some chopped preserved ginger (the stuff in syrup):
SLEDMERE GINGERBREAD
450g (1 lb) plain flour
225g (1/2 lb) butter
225g (1/2 lb) raw sugar - I used Muscavado
225g (1/2 lb) treacle
4 free-range eggs
15g (1/2 oz) ground ginger
1 tsp bicarbonate of soda
Preheat the oven to 150 deg. C/Gas Mark 2/300 deg. F. Put the butter, sugar and treacle into a saucepan to melt. beat the eggs, then stir the (cooled) treacle mixture into them. Add the ginger. Dissolve the bicarbonate of soda in a little water, add to the mixture. Stir altogether into the flour, then bake at once, either in round tins or dropped with a spoon onto a baking sheet. They are done when a knife inserted into the centre comes out clean.
More from Kilpeck tomorrow, if we haven't floated away meanwhile . . .
