MONIN Premium Gingerbread Syrup 1L for Coffee and Cocktails. Vegan-Friendly, Allergen-Free, 100 Percent Natural Flavours and Colourings

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Fresh ginger: I just adore the flavor fresh ginger adds as opposed to ground. Consider that ginger is our all-star spice here, it’s worth going fresh here. If you need to substitute ground ginger, I'd add to taste, starting with 2 teaspoons and going from there.

Gingerbread Syrup – A Couple Cooks

Either will do and it’s personal preference to which you choose. I opt for margarine as a way to omit the dairy. Usually I would say to have your butter or margarine at room temperature for a cake but we will be melting it for this Gingerbread recipe so this isn’t necessary Although our flour already has some raising power, as this cake batter has a lot of liquid we give it a little extra help with some baking powder too. Pre Heat the oven to 170°C (Fan Assisted). Grease and line the base and sides of a 30cm x 20cm baking tin with baking parchment. Like Yorkshire Parkin, this Gingerbread Traybake will keep for up to 2 – 3 weeks if well wrapped and in an airtight container and often improves with keeping. Or eat half now and freeze the other half for another time. I'm having a tea party in a few weeks, saving the other half for then. Hi Ray. Everyone's taste is different. In the main post, I do mention toning it down if you feel it's too much. I'll update the recipe card to reflect this.

Turn the heat off and let the syrup cool down slightly before pouring into a jar or container with a lid. Let cool down to room temperature and store in the fridge.

Gingerbread Traybake - Traditional Home Baking Gingerbread Traybake - Traditional Home Baking

For that deep colour and warming flavour to your Gingerbread, treacle is a must! For those outside the UK struggling to get treacle, molasses can be used as a substitute, although you may need to experiment with the quantities to get the perfect flavour. Great recipe, easy to follow. Swapped out the Ginger spice for Dutch spices Speculaas, which made from pepper, cinnamon, ginger, cloves, cardamom and nutmeg.

Similar to treacle, golden syrup will give your Gingerbread Loaf a warming flavour but also an undeniable punch of extra sweetness. In a large bowl, sift in the flour, salt, and ginger. Note: If using plain flour add the Bicarbonate of soda too. Store homemade gingerbread syrup for up 1 month refrigerated. Best for storage is a glass bottle for easy pouring or a glass mason jar. The flavor is best as fresh as possible, but it lasts well refrigerated. Ways to use gingerbread syrup

Soft gingerbread recipe | BBC Good Food Soft gingerbread recipe | BBC Good Food

Dark brown sugar: I prefer dark brown sugar over light brown sugar because it has more molasses for a richer taste, but you can substitute the former if needed. This is a lovely rich flavoured recipe for Ginger Cake and here are a few notes about the ingredients. Some recipes add a dash of Cinnamon, but I've omitted it from this recipe. But if you like ground Cinnamon replace half a tablespoon of the ground Ginger with 2 teaspoons of Ground Cinnamon. I don’t want to mention the ‘ C‘ word since we’re still only in September but there’s no denying the nights are drawing in. The temperature & weather in Edinburgh has still been somewhat unpredictable but I know I’m already craving some cosier comforts that come with Autumn. And what’s better than a door-stop sized slice of Gingerbread?

You could probably use coconut sugar in place of brown sugar. The flavor would be a bit different. Coconut sugar has a bit more of a caramelly flavor so I'm sure it would be a good replacement. Fresh orange zest: With all the rich flavors and warm spice, the fresh zest adds a welcomed brightness. Peel the ginger (using a spoon is easiest). In a small saucepan over medium low heat, toast the cinnamon and allspice for 2 minutes until fragrant, stirring occasionally. Once the mixture comes to a boil, we give it another good stir until the sugar is fully dissolved, and then we turn off the heat, add our vanilla extract and allow the syrup to steep. This gives the ginger plenty of time to infuse its warm flavor. I recommend steeping for at least 15 minutes, though you can even let it sit for up to an hour.