This year is my year of Christmas-ing smarter: so I sought out recipes that could all be baked in a 20 x 30cm slice tin. Here is the first, and it was very popular at the Leukaemia Support Group Christmas BBQ. It is so pretty with the teeny tiny gingerbread men and Christmas coloured sprinkles.
What I especially love, is that this is a melt and mix recipe, and the frosting too. It can be made in the saucepan, but you do need a fresh bowl for the frosting. I will not lie, there is a 10 minute wait while the hot melted mixture cools, but I used that time to pre-heat the oven!!!
The dark brown sugar and treacle make this extra special, and I did think I might even add a little freshly grated ginger next time. I have made 5 slabs already and don't know why I haven't thought of it before now.
The frosting is just beaten with a fork or spoon, smoothed on, and decorated. I used some red and green M'n'Ms on one version.
This recipe is from the December 2017 Super Food Ideas magazine. And the very best thing about this gingerbread slab?? It has no chocolate and so I can taste it, and it is gingery and dark and delicious!!
Frosted Gingerbread Slab makes 24 (they say 35) pieces
- 125g butter, chopped
- 1 cup dark brown sugar
- 1/2 cup treacle
- 1 tspn bicarbonate of soda
- 1 egg
- 2 cups plain flour
- 1 tbspn (20ml) ground ginger
- 1 tspn ground allspice
- 4 cups icing sugar mixture
- 100g butter, softened
- 40ml milk
- 40 ml lemon juice
- sprinkles, various, for decorating
Choose a large saucepan and add the treacle, butter and dark brown sugar. Cook over a low-medium heat for about 5 minutes until the mixture is smooth and melted. Bring to the boil and then remove from the heat. Stir in the bicarb soda and then set aside to cool for 10 minutes. The mixture will froth up and turn a lighter colour. This is where I greased and lined a 20 x 30cm slice tin and pre-heated the oven to 180*C/160*C fan-forced.
Add the egg and whisk to combine. Sift together the flour and spices.
Add the dry ingredients to the wet, and stir until well combined.
Pour evenly into the pan and bake for 20-25 minutes. I have found 25 minutes to be the time I needed, and I turned the slice tin half way through as well. Cool completely in the tin and then remove to a cake rack.
Make the frosting by putting the butter, icing sugar mixture, lemon juice and milk into a bowl. I cheated and microwaved it all for 15 seconds. It makes it easier to combine. Whisk with a fork, or beat with a spoon, for 1 minute.
When the icing is lovely and smooth, spread over the cold gingerbread slab and then decorate as desired. I would consider using 3/4 of the icing, I think it is too much frosting when I use it all. The recipe says the icing will take about 20 minutes to firm up, so make sure you add your sprinkles before that happens. There is no information about how long this will keep, but un-frosted it should last for at least a week in an airtight container. Merry Christmas.