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Time: 2 hours and 8 minutes
Note: Gingerbread is best left stored in an airtight container for 24 hours before eating, to allow time for it to become sticky.
Tiptsp = 5ml teaspoontbsp = 15ml tablespoon
Butter 115gGolden Syrup 125gTreacle 50gLight Brown Soft Sugar 125gMilk 180mlEgg, lightly beaten 1Plain Flour 280gGround Ginger 2 tspBaking Powder 2 tspBicarbonate of Soda 1 tsp
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