Gluten Free Gingerbread
November 16, 2016
This is a lovely light but moist recipe, adapted from one originally published by Allyson Gofton in The Great New Zealand Baking Boo
- Prep: 10 mins
- Cook: 20 mins
1Cream butter and sugar.
2Add eggs, beating well after each addition.
3Blend in golden syrup, water and dry ingredients (I use an electric cake mixer for the whole procedure).
4Bake in a lined 23cm round tin for 60 to 75 minutes at 180C or until a skewer comes out clean. This can vary widely between ovens so just keep checking after about 45 minutes cooking time.
5Cool for 10 minutes in tin before removing to a wire rack to cool.