Gingerbread

Gingerbread

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
50g salted butter
50g sugar
3g ground ginger
1g ground cinnamon
0.5g ground cloves
1 egg
30g molasses
75g plain flour
3g baking powder

Method

  1. Preheat the oven to 180°C. Lightly grease a 25 cm square baking tin and line with baking paper.
  2. Put the butter, sugar, ground ginger, cinnamon and cloves in a mixing bowl. Using electric beaters, beat until the mixture is light and pale. Add the egg and beat until well combined, then add the molasses, flour and baking powder and beat for a few minutes until incorporated. Pour the mixture into the prepared tin and bake for 15 minutes. For a firmer gingerbread, cook for a further 5 minutes.
  3. Leave in the tin to cool for 5 minutes, then turn out onto a wire rack and leave to cool completely. When cool, break the gingerbread into small pieces, roughly 1 cm square. The gingerbread can be made in advance and stored in an airtight container for up to 1 week.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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