Festive mini gingerbread loaves

Last updated 14:00 10/12/2013
Kristen Perers
CHRISTMAS SPICE: Bill Granger's mini gingerbread loaves with yoghurt and cardomom frosting.

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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 butter
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


Main ingredient Flour
Type of dish Baking
Course Snacks
Cooking time 30 min - 1 hour
Serves/makes 8
Special options Kid-friendly

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.

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

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