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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 airtight container for 24 hours before eating, to allow time for it to become sticky.
Tiptsp = 5ml Teaspoon tbsp = 15ml Tablespoon
Butter 115gGolden Syrup 125gTreacle 50gLight brown soft sugar 125gMilk 180mlEgg, lightly beaten 1Plain flour 280gground ginger 2tspBaking Powder 2tspBicarbonate of soda 1tsp
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