Iced gingerbread squares make a lovely change to your usual afternoon treat, and because they’re made with two types of ginger they pack a punch when it comes to this deliciously warming spice. Think soft textured gingerbread topped with a rich white icing and spicy stem ginger. And because they make 15 iced gingerbread squares there’ll be plenty to go around (if you feel like sharing!) so why not whip up a batch the next time you have friends and family round? All you’ll need is a spare 35 minutes to prep your batter, line your tin and get everything in the oven to bake and then you can leave your cakes to get on with cooking for 40 minutes while you put your feet up. Iced gingerbread squares make lovely gifts, too. You could pop yours into pretty boxes or cellophane bags to give to the kids’ teachers at the end of term.
- 175g (6oz) butter, softened
- 175g (6oz) dark muscovado sugar
- 250g (8oz) self-raising flour
- 100g (3½ oz) golden syrup
- 1 level tbsp ground ginger
- 4 medium eggs
- Stem or crystallised ginger, to decorate
- For the icing:
- 350g (12oz) fondant icing sugar
- 18 x 28cm (7 x 11in) traybake tin, lined with baking parchment
Before you start making your iced gingerbread squares, set the oven to 190°C (gas mark 5).
Tip the butter into a bowl and add the sugar, flour, syrup, ginger and eggs, and beat the mixture until smooth. Spoon the mixture into the lined tin.
Bake in the centre of the oven for 30-40 mins, or until just firm to the touch in the centre.
Remove tin from the oven and leave to cool for 10 mins. Transfer to a wire rack to cool completely. Cut into cubes.
To make the icing: Mix the fondant icing sugar with enough water to give a soft consistency and spread it over the tops of the cubes. Decorate with ginger. Leave the icing to set before serving.
Top tip: The plain, uncut cake may be wrapped in a freezer bag and frozen for up to 1 month. Allow to defrost before cutting and icing it.