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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
115g butter 125g golden syrup 50g treacle 125g light brown soft sugar 180ml milk 1 egg, lightly beaten 280g plain flour 2tsp ground ginger 2tsp baking powder 1tsp bicarbonate of soda
BM260 and BM366 program 6Makes 1 large loaf
Note: Gingerbread is best left stored in an alright container for 24 hours before eating, to allow time for it to become sticky.
Tiptsp = 5ml teaspoon tbsp = 15ml tablespoon
This is the first recipe I have ever made in the bread maker which has actually turned out nice..
The rest have been rock hard failures..
Delighted with this recipe!!
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