Serves
4
Prep
20
mins
Cooking
30
mins
Gingerbread Loaves
Directions
Step 1
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.
Step 2
Place the flours, baking powder, bi-carb soda, ginger and cinnamon in a large bowl and mix well.
Step 3
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.
Step 4
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.
Ingredients
- 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
