Gingerbread Loaves
Directions
Pre-heat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Line the base and sides of 4 x mini loaf pans, 6 x 13cm.
Place the flours, baking powder, bi-carb soda, ginger and cinnamon in a large bowl and mix well.
In a separate bowl, combine butter, milk, eggs, sugar and golden syrup. Whisk until well combined. Add to dry ingredients and mix well. Pour between loaf pans and bake for 25-30 minutes, or until an inserted skewer comes out clean.
For icing, combine all ingredients in a small bowl and mix until smooth. Spoon over the cooled cakes, sprinkle with coconut and ginger and allow to set.
- 1 cup McKenzie's Wholemeal Spelt Flour
- 1 cup plain flour
- 3 tsp McKenzie's Baking Powder
- 1/2 tsp McKenzie's Bi-Carb Soda
- 3 tsp McKenzie's Ground Ginger
- 1 tsp McKenzie's Ground Cinnamon
- 165g butter, melted
- 1/2 cup milk
- 2 extra large eggs
- 3/4 cup brown sugar
- 1/4 cup golden syrup
- 1 cup icing sugar, sifted
- 2 tbs lemon juice
- 10g butter, melted
- 2 tbs, toasted McKenzie's Shaved Coconut (Dried)
- for decorating Finely sliced glacu00e9 ginger
Our Social
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.
