This recipe produces gingerbread, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation listed at the bottom, is partially oat-based.
- 1 level teaspoon baking powder
- 1 level teaspoon mixed spice
- 2 level teaspoon ground ginger
1. Put butter, sugar, and syrup in pan.
2. Heat gently until butter melts.
3. Place dry ingredients in bowl.
4. Pour melted butter mixture into bowl, beating thoroughly.
5. Warm milk in pan to dissolve syrup.
6. Add milk to bowl, beating thoroughly.
7. Stir in beaten eggs.
8. Pour mixture into 8-inch greased square cake tin.
9. Cook at 170°C (325°F) for one hour.
10. Cool in tin for 15 minutes, then remove.
11. Leave at least 1 day before cutting.
Notes, tips, and variations
Variant: Parkin: "Parkin or Perkin is a soft cake traditionally made of oatmeal and molasses, which originated in Northern England. Often associated with Yorkshire, particularly the Leeds area, its precise origins are unclear, and it is made and enjoyed in other areas, such as Lancashire. Parkin is generally moist and even sometimes sticky. In Hull and East Yorkshire, it has a drier, more biscuit-like texture than in other areas. Parkin is traditionally eaten on Bonfire Night, but is also enjoyed year-round." (see Parkin Cake)
- Instead of 8 oz flour, use 4 oz flour and 4 oz medium oatmeal (likely meaning coarse oat flour, not rolled oats).
Gingerbread is a type of spice cake
Pictured here is a serving of gingerbread with a sweet sauce pored on top. Gingerbread cake is also called a spice cake and can also be topped with caramel, nuts or whipped cream. Gingerbread makes a beautiful but spicy after-dinner dessert.