Name: Gingerbread loaves
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 200 gram butter, softened; 1 1/4 cup (275g) caste (superfine) sugar; 3/4 cup (270g) treacle; 2 eggs; 3 cup (450g) plain (all-purpose) flour; 1 1/2 tablespoon ground ginger; 3 teaspoon mixed spice; 1 teaspoon bicarbonate of soda (baking soda); 3/4 cup (180ml) milk; Vanilla icing; 3 cup (480g) icing (confectioners') sugar; 2 teaspoon butter, softened; 1/2 teaspoon vanilla extract; 1/3 cup (80ml) milk

Gingerbread loaves

Delicious and comforting gingerbread loaves - a perfect weekend recipe the whole family will enjoy!

Makes 16

Prep

35M

Cook

25M

Total

Ingredients

200 gram butter, softened

1 1/4 cup (275g) caste (superfine) sugar

3/4 cup (270g) treacle

2 eggs

3 cup (450g) plain (all-purpose) flour

1 1/2 tablespoon ground ginger

3 teaspoon mixed spice

1 teaspoon bicarbonate of soda (baking soda)

3/4 cup (180ml) milk

Vanilla icing

3 cup (480g) icing (confectioners') sugar

2 teaspoon butter, softened

1/2 teaspoon vanilla extract

1/3 cup (80ml) milk

Method

1.Preheat oven to 180°C. Grease two 8-hole (½-cup/125ml) petite loaf pans.

2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Pour in treacle; beat 3 minutes. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted dry ingredients, then milk. Spoon mixture into pan holes.

3.Bake loaves about 25 minutes. Leave loaves in pans for 5 minutes before turning, top-side up, onto wire racks to cool.

4.Meanwhile, make vanilla icing: sift icing sugar into a heatproof bowl; stir in butter, extract and milk to form a smooth paste. Place bowl over a small saucepan of simmering water; stir until icing is spreadable.

5.Spread icing on loaves; stand until set.

You could make this recipe in muffin pans; line holes of two 12-hole (⅓-cup/80ml) muffin pans with paper cases. Spoon mixture into cases. Bake for about 20 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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