The idea of gingerbread as its own thing and not an adjective describing a flavour of cookie kind of blew my mind. Edmonds has not one, but two gingerbread recipes. One for a sticky gingerbread cake and one for a simpler, less sweet gingerbread loaf. I haven't tried the sticky gingerbread yet, but the gingerbread loaf turned out quite nice (if somewhat drier that I would've ideally liked). Edmonds calls for 55 minutes in the oven, but I think I'd reduce it to 40 minutes next time.

Gingerbread Loaf

From Edmonds Cookery Book

Ingredients

• 1 c. soft (cake/plain/standard) flour
• 1 Tbsp. ground ginger
• 1 Tbsp. cinnamon
• 1 c. rolled oats
• 2 large eggs
• 1/2 c. sugar
• 50g (salted) butter
• 2 Tbsp. golden syrup¹
• 1/2 Tbsp. baking soda
• 3/4 c. plain yogurt
• 1/2 c. sultanas

Directions

1. Sift together the flour, ginger, and cinnamon.
2. Stir in the rolled oats.
3. In a separate bowl, whisk the eggs and sugar until thick and fluffy.
4. Melt the butter and golden syrup (or molasses) together and then add to the egg mixture.
5. Fold in the dry ingredients.
6. Dissolve the baking soda in the yogurt.
7. Stir the yogurt mixture and the sultanas into the batter and mix well.
8. Pour into a greased and floured loaf tin.
9. Bake at 350°F (180°C) for 40 minutes.
10. Remove from oven and leave to cool in tin for 10 minutes.

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¹ Normally I'd substitute pancake syrup or maybe corn syrup for golden syrup, but I ended up using a bit of molasses instead on the basis that Iusually use molasses in my gingerbread cookies. ^Back