Ingredients
Dry ingredients
12 oz Whole grain blue cornmeal
6 oz Flour (use gluten free rice flour blend or wheat flour)
2 tsp Ground ginger
6 oz soft brown sugar
2 tsp baking powder
Syrup
6 oz butter or dairy free margarine
9 oz Steen’s Cane Syrup or Tate and Lyle’s Golden Syrup
2 oz Molasses or treacle
Wet ingredients
2 eggs
6 oz water
Mise en place
1/4 sheet baking tray
baking parchment
oven at 300 F
Preparation
Line the baking tray with parchment.
Mix the dry ingredients well.
Slowly heat the syrup ingredients until smooth.
Beat the eggs with the water and mix with the dry ingredients. Add the melted syrup and mix well. Pour into the lined pan and bake at 300 F for 45 minutes, then at 250 F for 45 minutes to an hour, until firm but not dry.
Cool on a rack, then remove the paper. Wrap in foil or cling film and leave in the pantry to cure for 2-3 days. Cut into 2" squares or bars to serve.
Freezes well.
