Festive mini gingerbread loaves
These are great to have ready for those unexpected visitors who pop around this time of year, or even to take over to friends yourself.
|100g soft brown sugar|
|4 tbsp golden syrup|
|zest and juice of ½ lemon|
|2cm piece ginger, peeled and grated|
|225g self-raising flour|
|2 tsp ground ginger|
|1 tsp mixed spice|
|pinch ground cloves|
|2 eggs, lightly beaten|
|For the frosting|
|2 cardamom pods|
|260g Greek-style yoghurt|
|2 tbsp icing sugar|
|2 tbsp pistachio nuts, roughly chopped|
1. Preheat oven to 180C.
2. Put butter, sugar, golden syrup, lemon zest and juice and grated ginger in a saucepan over a medium heat, until butter has melted and mixture is combined. Set aside.
3. In a large bowl, mix flour and spices. Add eggs to the melted butter mixture, then pour into dry ingredients. Stir to combine.
4. Spoon cake mixture into 8 mini-loaf cases (approximately 8cm x 4cm x 4cm). Bake for 20 minutes or until a skewer inserted into the centre of a loaf comes out clean. Transfer to a wire rack and allow to cool completely.
4. Spoon cake mixture into 8 mini-loaf cases (approximately 8cm x 4cm x 4cm). Bake for 20 minutes or until a skewer inserted into the centre of a loaf comes out clean. Transfer to a wire rack and allow to cool completely. 5. To make frosting, remove seeds from cardamom pods and pound to a fine powder in a mortar and pestle. Add to the yoghurt with icing sugar, and stir to combine. Spread over loaves and sprinkle with chopped pistachio nuts.
- Daily Life