Topped with a snowy drizzle of icing and bright candied lemon zest, these scrumptious mini ginger cakes are ideal for a celebratory morning tea.
Ingredients
Method
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.