Topped with a snowy drizzle of icing and bright candied lemon zest, these scrumptious mini ginger cakes are ideal for a celebratory morning tea.
Cooking oil spray, for greasing
11⁄2 cups plain flour
1⁄2 cup self-raising flour
1 tsp bicarbonate of soda
2 Tbsp ground ginger
3 tsp mixed spice
1⁄2 cup firmly packed brown sugar
1 cup golden syrup
1 cup milk
1⁄2 cup light olive oil
1⁄2 cup caster sugar
1⁄4 cup water
1 cup pure icing sugar
Thinly sliced zest and juice of 1 large lemon
Preheat oven to 180 degrees. Grease 8 holes of a mini loaf tin with cooking oul spray and line with baking paper. Sift flours, bicarb and spices in a large bowl. Add brown sugar. Stir until well combined.
Put golden syrup, milk, oil and eggs in a jug and whisk to combine. Add to flour mixture and stir. Pour into prepared tins. Bake for 20-25 minutes or until cooked when tested with a skewer. Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
Put caster sugar and water in a small saucepan over a medium heat and stir until sugar dissolves and mixture comes to the boil. Reduce heat and simmer for 2 minutes. Add zest and cook for 2 minutes or until softened. Set aside to cool. Sift icing sugar into a bowl. Add juice, 1 tsp at a time, until icing reaches desired consistency. Spoon icing over loaves. Top with candied zest. Serve.