Classic gingerbread
- Preparation and cooking time
- Total time
- + Cooling
- Easy
- Makes 9 squares
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- 150g slightly salted buttercubed, plus extra for the tin
- 70g caster sugar
- 70g demerara sugarplus 2 tbsp to sprinkle
- 175g plain flour
- 50g fine oats
- ½ tsp bicarbonate of soda
- 1 tbsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 50g crystallised ginger
Nutrition: per serving
- kcal322
- fat14.5g
- saturates8.9g
- carbs44.2g
- sugars25.3g
- fibre1.6g
- protein2.9g
- salt0.5g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line the base and sides of a 20cm brownie tin with baking paper. Mix together the sugars, flour, oats, bicarb and spices in a large bowl. Rub in the butter then stir in the crystallised ginger. Press the mixture into the tin and sprinkle with 2 tbsp demerara sugar. Bake for 25 minutes, then cut into 9 squares and leave to cool in the tin. Will keep in an airtight container for a week.
