- Preparation time: 00:15'
- Servings: 16
|175g||plain white flour|
|1tsp||bicarbonate of soda|
|275g||soft brown sugar|
|1 thumb||fresh ginger|
|3 pieces||candied ginger|
|150g||chopped California prunes|
Place both flours, oats, soda and ground ginger into a food processor and blend for 30 seconds to fully incorporate the ingredients.
Cut the butter into cubes and add to the mix, then pulse to allow the butter to mix in and create a crumble type texture.
Add the sugar, both chopped gingers and finally the chopped California prunes.
Transfer the mixture into a bowl and using a metal spoon mix together.Pour the gingerbread mixed out onto a non-stick baking tray lined with parchment paper. Gently spread out the mixture to cover the base, then bake in a pre-heated oven for 40-45minutes at 160c.
When the gingerbread is baked leave to cool for 20 minutes before cutting into portions.