Caramel and ginger squares

Preheat the oven to 180°C and grease two 25×35 cm cake tins.

Sift the cake flour and rub in the butter. Blend the bicarbonate of soda, cream of tartar, golden syrup and spices.

Whisk together the eggs and sugar with a pinch of salt. Mix with the syrup mixture and add to the flour mixture.

Knead lightly until the mixture forms a stiff dough. Press the dough into the prepared cake tins and bake for 20 minutes or until done.

Ensure the cakes don’t brown too much. Leave to cool, turn out and sandwich the layers
together with the condensed milk.

Cut into quarters and wrap each quarter in aluminium foil. Store in a cake tin until needed then cut into squares.

Alternatively store in a plastic container in the fridge.