This recipe first appeared in Woman’s Day.
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Ingredients
Gingerbread slice
Lemon glaze
Method
1.Preheat oven to 180°C. Lightly grease and line an 18 x 28cm slice pan with baking paper.
2.In a large bowl, beat butter and brown sugar with a wooden spoon until light. Beat in molasses and egg until well combined. Stir in zest.
3.Sift flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt onto a piece of baking paper. Fold into the creamed mixture alternately with milk until combined.
4.Press into tray, smoothing top. Bake for 20-25 minutes until golden. Cool in tray for 5 minutes, then turn onto a wire rack to cool completely.
5.For lemon glaze: Sift icing sugar into a medium bowl. Add lemon juice and whisk until a spreadable consistency (add a little more juice as required). Spread over the slice and sprinkle with extra shredded lemon zest.
6.When icing is firm, cut into squares and store in an airtight container.
