As always, if you need to convert the recipe quantities into ones which work for you, then you can scroll to the bottom of this page and click on the ‘Conversion Calculator’.
I also have another (egg free) recipe on the blog for a denser Gingerbread (which is more like a Ginger Loaf) which you can find over here.
Piled high on a plate, these are just the thing to enjoy with a nice cuppa tea !Gingerbread Squares (from ‘The Complete South African Cookbook’ by Magdaleen Van Wyk)
170 gm Butter (or Margarine)
110 gm Sugar (I use brown sugar)
110 g Treacle (or Syrup)
450 gm Cake Flour
2 ml Salt
10 ml ground Ginger (I use 15 ml ground Ginger & also add 5 ml ground Nutmeg & 5 ml ground Mixed Spices)
2 Eggs, beaten
5 ml Bicarbonate of Soda dissolved in 50 ml Hot Water
Decoration: (Optional)
blanched, split almonds
Heat the butter (or margarine), sugar and treacle (or syrup) in a saucepan over medium heat until the sugar dissolves. Remove from the stove and allow to cool. Meanwhile, combine the flour, salt and ginger (& other spices, if using) in a mixing bowl. Stir the melted sugar mixture into the flour, mixing well, then stir in the beaten eggs and blend thoroughly. Stir in the dissolved bicarbonate of soda and pour the mixture into a greased and lined 220 mm square baking tin (I used a 27 ½ cm x 21 cm tin – this is around 11’’ x 8 ½ ‘’). Arrange almonds on top and bake in centre of the oven at 180’C/350’F/Gas Mark 4 until firm, about 1 hour. Remove from oven, allow to cool slightly in the tin, then cut into squares, remove from the tin and cool thoroughly on a wire rack.
