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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Note: Gingerbread is best left stored in an airight container for 24 hours before eating, to allow time for it to become sticky.
Tiptsp=5ml teaspoontbsp=15ml tablespoon
115g large butter 125g golden syrup 50g treacle125g light brown soft sugar 180ml milk 1 egg,lightly beaten 280g plain Flour 2tsp ground ginger2tsp baking powder 1tsp bicarbonate of soda
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