Fresh Gingerbread With Lemon Icing
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
41
Spice
45
Sweetness
60
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Ground Cinnamon2 large
Egg (beaten to mix)2 cups
All-Purpose Flour1 tbsps
Lemon Juice1 tbsp
Water (warm)Directions:
1
Preheat the oven to 325°F
2
In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon
3
Off the heat, add the milk, eggs, and baking soda in its water
4
Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter)
5
Pour it into the pan and bake for 3/4 - 1 hour until risen and firm
6
Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools
7
And when it is cool, get on with the icing
8
Whisk the lemon juice into the confectioners' sugar first, then gradually add the water
9
You want a good, thick icing, so go cautiously and be prepared not to add all the water
10
Spread over the cooled gingerbread with a palette knife, and leave to set before cutting
11
Preheat the oven to 325°F
12
In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon
13
Off the heat, add the milk, eggs, and baking soda in its water
14
Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter)
15
Pour it into the pan and bake for 3/4 - 1 hour until risen and firm
16
Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools
17
And when it is cool, get on with the icing
18
Whisk the lemon juice into the confectioners' sugar first, then gradually add the water
19
You want a good, thick icing, so go cautiously and be prepared not to add all the water
20
Spread over the cooled gingerbread with a palette knife, and leave to set before cutting