Spicy gingerbread

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0 serving Prep: 20 mins, Cooking: 1 hr
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By Food24 November 03 2009
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Ingredients (13)

75.00 g butter
75.00 g brown sugar
250.00 g golden syrup
175.00 g flour — cake
5.00 ml ginger — ground
3.00 ml mixed spice — ground
1.00 eggs — large, beaten
100.00 ml rooibos — with honey
2.00 ml Bicarbonate of soda
25.00 g ginger — preserve, chopped
TOPPING
45.00 g icing sugar — sifted
10.00 ml lemon juice
ginger — preserve, sliced
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Method:

Grease and line a 1,25 litre loaf tin.
Melt the butter with the sugar and syrup in a saucepan over a low heat and stir until evenly blended. Cool slightly.
Sift together the flour and ground spices in a bowl and make a well in the centre. Add the syrup and butter mixture, egg and rooibos tea infusion. Beat well to mix.
Sprinkle the bicarbonate of soda over the batter and beat well.
Pour into prepared tin.
Bake in preheated 170 ºC oven for 1 hour, or until done.
Leave to cool in the tin for 5 minutes, then turn out onto a wire rack and leave until cold.
TOPPING: Mix icing sugar with enough lemon juice to form a smooth thin glaze. Drizzle over gingerbread and top with slices of ginger.
Serve with a hot pot of honey flavoured rooibos tea.



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