This dry and crispy gingerbread is notably different from the traditional soft gingerbread and resembles ginger cake more. To maintain its texture, it's best to keep it in an airtight container for 2-3 days before you start consuming it.
Preston Gingerbread
Состав / Ингредиенты:
- Flour 350 Grams
- Egg 1 Piece
- Ginger 1 Teaspoon
- Baking soda 1 Teaspoon
- Warm milk 5 Tablespoons
- Softened butter 75 Grams
- Black treacle 225 Grams
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