ciel
Soft, fluffy ginger-spiced squares decorated with colorful sugar pearls
Ingredients
all-purpose flour
225 g
baking powder
1 tsp
ground ginger
2 tsp
finely chopped crystallized ginger
2
raisins
90 g
chopped candied cherries
50 g
butter (diced)
115 g
corn syrup
120 ml
molasses
2 tbsp
dark brown sugar (muscovado)
75 g
eggs (beaten)
2
powdered sugar (for decoration)
200 g
butter (diced, for decoration)
50 g
colorful sprinkles
to taste
Instructions
1
Preheat oven
Preheat oven to 160°C (gas mark 5). Grease a 20 cm diameter shallow baking pan and line it with parchment paper.
2
Mix dry ingredients
In a bowl, mix together the all-purpose flour, baking powder, and ground ginger. Add the finely chopped crystallized ginger, raisins, and chopped candied cherries. Stir until well combined.
3
Melt wet ingredients
Place the butter, corn syrup, molasses, and dark brown sugar (muscovado) in a small saucepan and melt over low heat.
4
Combine batter
Pour the melted mixture over the dry ingredients. Add the eggs and mix thoroughly.
5
Bake
Pour the batter into the prepared pan and smooth the top with the back of a wooden spoon. Bake for approximately 50 minutes, until the gingerbread has puffed up and the center is firm. Let cool in the pan.
6
Prepare icing
Place the powdered sugar and 50 g butter in a bowl, add 4 tsp hot water, and beat until creamy.
7
Cut and decorate
Turn the gingerbread out onto a work surface and cut into 16 squares with a sharp knife. Use a teaspoon to spread icing around the edge of each gingerbread square. Do not worry if the icing runs down the sides. If the icing is too thick, thin it with approximately 1 tsp of hot water. Sprinkle with colorful sprinkles, let set, then serve.
