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Claremont Gingerbread

ingredients

4 1/2 cups (450 g) 1 lb plain flour (All purpose)
2 teaspoons Bicarbonate of soda (Baking soda)
2 teaspoons ground ginger
2 teaspoons ground rice
225 g (1/2 lb) 1 cup butter
1 cup (225 g) 1/2 lb Demerara (raw) sugar
2 tablespoons dark treacle (molasses)
1 egg, beaten
1 tablespoon milk

method

1. Sift together the flour, bicarbonate of soda and ginger. Stir in the ground rice.

2. Put the butter, sugar and treacle in a saucepan and heat gently, stirring until the butter has melted and the sugar has dissolved.

3. Remove from the heat and stir in the flour mixture. Beat in the egg and milk.

4. Turn into a greased 20 cm (8 inch) square tin and spread into the corners.

5. Bake in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for 30 minutes.

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