These mini gingerbread loaves are baked on a Thursday morning but if you can resist eating them right away keep the cakes a day or two in a tin to give the flavours a chance to mature.
Ingredients: Wheat flour, free range eggs, butter, dark muscovado sugar, black treacle, golden syrup, milk, ground ginger, cinnamon, bicarbonate soda, icing (icing sugar, lemon juice)
Allergens: WHEAT, EGGS, MILK
Freeze: Suitable to freeze.
Origin: Monty’s Kitchen, Girvan