Soft textured gingerbread topped with stem ginger. A delightful treat for afternoon tea or a snack any time of the day. Gingerbread cubes with fondant icing and crystallised ginger
Makes: 15 cubes
Prep time: 35 mins
Cooking time: 40 mins
Total time: 1 hr 15 mins
Skill level: Bit of effort




    • 175g (6oz) butter, softened


    • 175g (6oz) dark muscovado sugar


    • 250g (8oz) self-raising flour


    • 100g (3½ oz) golden syrup


    • 1 level tbsp ground ginger


    • 4 medium eggs


    • Stem or crystallised ginger, to decorate


For the icing:

    • 350g (12oz) fondant icing sugar


    • 18 x 28cm (7 x 11in) traybake tin, lined with baking parchment






    1. Set the oven to 190°C (gas mark 5).


    1. Tip the butter into a bowl and add the sugar, flour, syrup, ginger and eggs, and beat the mixture until smooth. Spoon the mixture into the lined tin.


    1. Bake in the centre of the oven for 30-40 mins, or until just firm to the touch in the centre.


    1. Remove tin from the oven and leave to cool for 10 mins. Transfer to a wire rack to cool completely. Cut into cubes.


    1. To make the icing: Mix the fondant icing sugar with enough water to give a soft consistency and spread it over the tops of the cubes. Decorate with ginger. Leave the icing to set before serving.