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  • Serves 16
  • 95 mins cook


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Gingerbread, ginger recipe, brought to you by Australian Women's Weekly



  • 1 cup (250ml) golden syrup or treacle
  • 1 cup (250ml) water
  • 2/3 cup (150g) firmly packed light brown sugar
  • 250 g unsalted butter, chopped
  • 3 1/2 cups (525g) plain flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 2 tbsp ground ginger
  • 1 tsp each ground nutmeg and cinnamon
  • 60 g unsalted butter, softened
  • 2 tsp finely grated lemon rind
  • 2 tbsp lemon juice
  • 2 cups (320g) icing sugar



  1. Preheat oven to 160°C. Grease deep 23cm square cake pan; line base with baking paper.
  2. Stir golden syrup, water, sugar and butter in large saucepan over low heat until smooth. Bring to the boil. Remove from heat; cool to room temperature. Stir in sifted dry ingredients, in two batches. Pour mixture into pan.
  3. Bake cake for about 1¼ hours. Stand cake in pan for 5 minutes before turning, top-side up, onto wire rack to cool.
  4. LEMON ICING: Beat butter and rind in small bowl until smooth; gradually stir in juice and sifted icing sugar.
  5. Spread cold cake with lemon icing. Cut into 16 squares.


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