Eggless Baked Gingerbread
|Flour||2 Cup (32 tbs)|
|Soda bicarbonate||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Golden syrup||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cinnamon||1 Tablespoon (1 dessertspoon)|
|Ground ginger||1 Tablespoon|
Put the sugar into a half-pint measuring cup, and then fill the cup with syrup, and pour mixture into a bowl.
Next, put the butter into the cup and fill with boiling water.
Mix well, then add the Bi-carb.
Now sift together the remaining dry ingredients and mix well until you have a soft, smooth consistency.
Pour in- to a square or oblong baking pan lined with greaseproof paper and bake at 350° F for 40 minutes.
Remember that all gingerbreads collapse if disturbed too soon while baking.