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Serves
4
Prep
20
mins
Cooking
30
mins
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Gingerbread Loaves

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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
Icing
  • 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
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Related Products


  • McKenzie's Wholemeal Spelt Flour 300g

  • McKenzie's Baking Powder 125g

  • McKenzie's Bi-Carb Soda 1kg

  • McKenzie's Ground Ginger 40g

  • McKenzie's Ground Cinnamon 40g

  • McKenzie's Shaved Coconut (Dried) 150g

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