Little gingerbread loaves

Treacle is sweeter than molasses, but not as sweet as golden syrup, and it has a slightly bitter taste. If you don't have any treacle you can make these little gingerbread loaves with golden syrup but may want to remove one tablespoon of sugar from the recipe.

  • 20 mins cooking
  • Makes 16 Piece
  • Print


Little gingerbread loaves
  • 200 gram butter, softened
  • 1 1/4 cup (275g) raw caster sugar
  • 3/4 cup (270g) treacle, warmed
  • 2 eggs
  • 3 cup (450g) plain flour
  • 1/2 tablespoon ground ginger
  • 3 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • 3/4 cup (180ml) milk
Vanilla icing
  • 3 cup (500g) icing sugar mixture
  • 2 teaspoon soft butter
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (80ml) milk


Little gingerbread loaves
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 2 x 8 petite loaf pans or line 22 muffin pans (1/3-cup/80ml) with paper cases.
  • 2
    In a small bowl, beat butter and sugar with an electric mixer until creamy. Pour in treacle, beat 3 minutes more. Add eggs one at a time, beating after each addition. Stir in sifted dry ingredients, then milk.
  • 3
    Divide mixture among prepared pans. Bake for 20 minutes, or until cooked when tested. Stand for 2 minutes before turning out to cool.
  • 4
    To make vanilla icing, sift icing sugar into heatproof bowl, stir in butter, vanilla and milk to form a smooth paste. Place bowl over simmering water and stir until the icing is a spreadable consistency.
  • 5
    Spread icing over loaves; stand until set.


This recipe makes 16 petite loaves or 22 patty cakes and can be made four days ahead.

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