Find more recipes at farmersgirlkitchen.co.uk
Mini Gingerbread with Lemon Glaze
Gingerbread is really simple to make, it’s all about melting and mixing. It keeps really well too, in fact, it gets better after a day or two in the cake tin, if it ever lasts that long! These Gingerbread Cakelettes are really pretty and would make a great festive alternative to fruit cake and mince pies.
Ingredients
For the Gingerbread Cakelettes
- 150 grams plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- ½ teaspoon mixed spice
- 1 teaspoon ground ginger
- Pinch of salt
- 75 grams butter
- 1 tablespoon golden syrup
- 2 tablespoon black treacle
- 75 millilitres milk
- 75 grams muscovado (barbados) sugar
- 1 egg beaten
For the Lemon Glaze
- 100 grams Icing Sugar (confectioner's sugar) sifted
- ½ teaspoon finely grated lemon zest
- 2 tablespoon lemon juice
To decorate
- 2 tbsp Crystallised (candied) Ginger pieces
Instructions
- Heat the oven to 180C/350F/gas 4.
- Grease the pan with a little butter or oil
- Place the butter, sugar, golden syrup, black treacle and milk into a medium saucepan and heat gently until the butter has melted and the sugar dissolved, remove from the heat and let it cool for 5-10 minutes.
- Sieve the flour, the bicarbonate of soda, spices and salt into a medium sized baking bowl.
- Pour the butter, sugar and syrup mixture onto the flour and spice mixture, followed by the beaten egg.
- Mix well to make a thick, sticky batter and divide evenly between the 6 cups in the pan.
- Bake for 10-12 minutes or until firm to the touch.
- Remove from the oven, leave in the tin for 5 minutes then turn out onto a wire rack and leave to cool.
- Sieve the icing sugar into a bowl, add the zest of half a lemon and two tbsp. of lemon juice, mix until smooth.
- Using a spoon generously drizzle the lemon glaze over the Mini Gingerbread cakes and decorate with small pieces of crystallised ginger. Leave to set.
Notes
TIP: If you have metal measuring spoons, pour a little boiling water into a mug and place the spoons in the water for a few minutes, then when you scoop out the golden syrup or treacle it will slide off your spoon easily. For plastic measuring spoons dip them in a little vegetable oil and it will have the same effect.
TIP: If you don’t have a Cakelette Pan, you can make these in a muffin pan either with or without paper cases.
Nutrition
Calories: 346kcalCarbohydrates: 57gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 56mgSodium: 283mgPotassium: 190mgFiber: 1gSugar: 36gVitamin A: 376IUVitamin C: 3mgCalcium: 77mgIron: 2mg