Gingerbread with syrup
easy
1 hour
Ingredients
12 p.
- 250 g wheat flour
- 200 g syrup, Liège
- 50 g honey
- 1 egg
- 2 tsp mixed four spices
- 1 sachet baking powder
- 1 pinch salt
Recipe
1 hour
Preparation:
15 mins
|
Cooking:
45 mins
|
Marinating:
1
Warming the liquids: Pre-heat the oven to 160C. Warm the 125 ml of milk with the 200 g of Lge syrup and the 50 g of honey in a saucepan, just enough for the mixture to become fluid and smooth. Do not bring to the boil.
2
Mix the dry ingredients: In a bowl, mix the 250 g of wheat flour, the 1 sachet of baking powder, the 2 tsp of mixed spice and the 1 pinch of salt. Make a well in the centre to hold the liquid ingredients.
3
Make the dough: Pour the lukewarm mixture over the dry ingredients, add the egg and whisk until you have a smooth, flowing batter without lumps. Work quickly to keep the crumb light and airy.
4
Bake: Pour the batter into a buttered and floured loaf tin. Bake for 45 minutes the blade of a knife inserted into the heart must come out dry. Cover with tin foil if the top browns too quickly.
5
Turn out and wait: Allow to cool for 10 minutes before turning out onto a wire rack. Wait until it has cooled completely before slicing, for a clean crumb and an even more fragrant gingerbread.
| Energy | 1073 kJ / 257 kcal |
|---|---|
| Fat (of which saturates) | 1.6 g (0.5 g) |
| Carbohydrates (of which sugars) | 53.8 g (26.3 g) |
| Fibres | 21 g |
| Proteins | 6 g |
| Salt | 0.07 g |
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