Gingerbread

Grandad made the gingerbread tin pictured opposite from wartime biscuit tins. It is particularly thin, which we found helps in the baking process.

INGREDIENTS

1 cup sugar

1 cup butter

4 eggs

1 cup golden syrup

3 cups flour

1 tablespoon ginger

1 teaspoon cinnamon

1 dessertspoon baking soda

1 cup boiling water

METHOD

Cream butter and sugar, add eggs and golden syrup, and then sifted dry ingredients.

Dissolve soda in water and add to mixture.

Bake for 1½ to 2 hours at 160°C.

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