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Classic gingerbread
- Katy Gilhooly
Published: October 27, 2020 at 5:29 PM
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Makes 9 squares
Easy
Total time: 45 mins
+ Cooling
A star rating of 5 out of 5.1 ratingRate
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Try these traditional gingerbread squares with a crumbly, chewy texture. Perfect as a treat or homemade edible gift
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Try our homemade gingerbread recipe then check out our gingerbread men, gingerbread cupcakes, vegan gingerbread, gluten-free gingerbread and parkin.
Looking for more edible Christmas gifts? Try our homemade nougat, Baileys fudge, tiffin and plenty more.
Ingredients
Nutrition
-
150g slightly salted butter
cubed, plus extra for the tin
-
70g caster sugar
-
70g demerara sugar
plus 2 tbsp to sprinkle
-
175g plain flour
-
50g fine oats
-
½ tsp bicarbonate of soda
-
1 tbsp ground ginger
-
½ tsp ground nutmeg
-
½ tsp ground cinnamon
-
50g crystallised ginger
Nutrition: per serving
- kcal322
- fat14.5g
- saturates8.9g
- carbs44.2g
- sugars25.3g
- fibre1.6g
- protein2.9g
- salt0.5g
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Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line the base and sides of a 20cm brownie tin with baking paper. Mix together the sugars, flour, oats, bicarb and spices in a large bowl. Rub in the butter then stir in the crystallised ginger. Press the mixture into the tin and sprinkle with 2 tbsp demerara sugar. Bake for 25 minutes, then cut into 9 squares and leave to cool in the tin. Will keep in an airtight container for a week.
Head here for our best Christmas baking recipes
Authors
Katy Gilhooly
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