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Wakefield Gingerbread Recipe |
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| 5oz
butter |
2
teaspoons ground ginger |
| 11oz
self-raising flour |
4oz
golden syrup |
| 5oz
caster sugar |
1
dessertspoon brandy |
| 1½
oz chopped mixed peel |
|
| |
|
| Rub
the butter into the flour, add the sugar, peel and ginger. Dissolve
the golden syrup in the brandy and mix into the flour mixture;
it should have a soft consistency. Put into a grease 8in-square
shallow tin and bake in a moderate oven for 1 and a half hours. |
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