Gingerbread.

225g 8oz Plain flour (1/2 tsp Xanthan gum Gluten free flour).

Pinch salt.

2-3 x 5ml tsp ground ginger.

1 x 2.5ml 1/2 tsp bicarbonate soda.

50g=100g 2-4oz lard.

100g 4oz golden syrup or black treacle.

milk

1 tsp egg re-placer mix 2tbsp water whisked together.

 

Pre heat oven 160C, 325F, Gas Mark 3. Greased/lined 15cm/6inch square tin.

1. Sift together the flour, salt, ginger and bicarbonate soda into a bowl. Warm the fat, sugar and syrup in a saucepan until the fat has melted. Do not allow the mixture to become hot.

2. Add enough milk to the egg to make up 150ml 1/4 pint. Add the melted mixture to the dry ingreients with the beaten egg and milk. Stir thoroughly; the mixture should run easily off the spoon.

3. Pour into the tin and bake for 1 1/4- 1 1/2 hours until firm to the touch.

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