Gingerbread Traybake

Ingredients

• 150 g Butter or baking spread (softened, unsalted)
• 165 g Golden syrup
• 150 g Light brown soft sugar
• 55 g Black treacle
• 3 Eggs (large)
• 185 ml Milk
• 300 g Self raising flour
• 1 1/2 tbsp Ground ginger
• 1 1/2 tsp Mixed spice
• 160 g Butter (softened, unsalted)
• 320 g Icing sugar
• 1 tsp Ground ginger
• 1 tsp Vanilla extract
• 150 g Plain flour
• 1/2 tsp Bicarbonate of soda
• 50 g Butter (cold, unsalted)
• 1 tsp Ground ginger
• 1/2 tsp Mixed spice
• 75 g Light brown soft sugar
• 50 g Golden syrup
• 25 ml Milk
• 50 g Icing sugar
• Splash of water to make a thick icing

Instructions

1. 1

   --- For the gingerbread biscuits ---

2. 2

   In a pan gently heat the golden syrup, set it aside to cool for 5 minutes

3. 3

   Put the plain flour, bicarbonate of soda, and butter into a bowl and rub the mixture together with your fingertips until it resembles fine breadcrumbs and there are no big lumps of butter

4. 4

   Add the ground ginger, mixed spice, and light brown sugar and stir them in

5. 5

   Pour the milk and golden syrup into the flour mixture, then mix until a dough forms. Wrap it in cling film and chill for 30 minutes in the fridge

6. 6

   Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a baking tray with baking paper

7. 7

   Roll the dough out onto a mat or your work surface, dusted with flour, and cut out the mini gingerbread men shapes (I used a cutter that is 2" tall and 1.5" wide)

8. 8

   Place your cut out pieces onto the lined baking tray and bake for 12-15 minutes and golden brown all over

9. 9

   Let them cool on the tray for at least 5 minutes before moving to a cooling rack as the biscuit will be very delicate when hot, then let them cool fully on cooling racks

10. 10

    Mix the icing sugar with a splash of water and stir to create a thick paste. Put into a piping bag and decorate the gingerbread men with little faces and buttons if you like

11. 11

    If you make any extra that don't make it onto the cake, store them in an airtight container and eat within 5 days

12. 12

    --- To make the gingerbread cake ---

13. 13

    Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

14. 14

    Melt the butter, golden syrup, light brown sugar and black treacle together in a pan on a low heat. Once it is all melted and combined, leave to cool for 10 minutes

15. 15

    Whisk the eggs and milk together in a mixing bowl

16. 16

    Slowly pour the butter and syrup mixture into the eggs, whisking as you pour, until everything is combined

17. 17

    In another bowl, stir together the self raising flour, ground ginger and mixed spice

18. 18

    Slowly pour the egg and butter mixture into the flour, whisking as your pour, until everything is combined

19. 19

    Pour the mixture into the tin and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully

20. 20

    --- To make the buttercream ---

21. 21

    Use an electric hand whisk to mix together the butter, ground ginger and icing sugar, when they start to come together, add the vanilla extract and mix until smooth. You can also add a splash of milk if it is too thick

22. 22

    Spread the frosting on top of the sponge

23. 23

    The buttercream will make the biscuits go soft, so add the biscuits right before serving, or serve alongside the cake

24. 24

    Store any leftovers in an airtight container in a cool place, and eat within 3 days