Gingerbread Loaves with Brandy Cream Cheese Frosting

• Produce

  • 2 tsp Ginger, ground
  • 1 Zest

• Condiments

  • 1 cup Golden syrup

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 cup Caster sugar
  • 1 cup Icing
  • 1 pinch Salt
  • 2 tsp Spice, mixed

• Bread & Baked Goods

  • 1 Gingersnap or gingerbread biscuits, store-bought

• Dairy

  • 165 g Butter, unsalted
  • 250 g Cream cheese
  • 1 cup Milk

• Beer, Wine & Liquor

  • 2 1/2 tbsp Brandy

Found on mylittlelarder.com

Description

Ingredients

• 2½ cups all-purpose flour
• 2 tsp ground ginger
• 2 tsp mixed spice
• pinch salt
• 115g/4oz unsalted butter
• ½ cup caster sugar
• ½ cup brown sugar
• 1 cup golden syrup
• 1 cup milk
• 1 tsp baking soda
• 250g/9oz cream cheese, softened
• 50g/1.7oz unsalted butter, softened
• 1 cup icing (powdered) sugar
• 2½ Tbsp brandy
• zest ½ orange
• 1-2 store-bought gingersnap or gingerbread biscuits

Directions

• Preheat oven to 180C/350F on fan-bake. Grease an 8 hole mini-loaf tin.
• In a large bowl whisk together flour, ginger, mixed spice and salt. Set aside.
• In a medium saucepan mix together the butter, caster sugar, brown sugar and golden syrup. Heat over low heat until the butter and sugars are melted. Remove from the heat.
• Place the milk in a small bowl and mix through the baking soda. Add this mixture to the saucepan and mix until well combined. The mixture will froth a little.
• Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix with a wooden spoon until just combined.
• Evenly distribute between the loaf tins and place in the oven for approximately 15-20 min or until a skewer comes out clean when inserted into the loaves.
• Remove from oven and allow to cool in the tins for 10 minutes before turning out and allowing to cool completely on a wire rack.
• While the loaves are cooling, make the frosting.
• In the bowl of a standing mixer fitted with a paddle attachment cream together the cream cheese and butter until well combined. Add the icing sugar slowly to prevent it spilling then increase the speed to high to beat the frosting for about 8 minutes until light, pale and creamy.
• Reduce the speed to low, add the brandy and orange and beat until combined.
• Place frosting in a piping bag with a round tip, or in a ziplock bag with the corner cut off. Alternatively, just use a knife or spatula to spread the frosting on top of the loaves. Pipe the frosting on the loaves then crumble over 1-2 store-bought gingersnap or gingerbread biscuits.
• Loaves will keep un-frosted in an airtight container at room temperature for 3 days. Loaves are best eaten on the day they are frosted.