200g/7oz gluten free self-raising flour

200g/7oz sugar

1 tsp ground ginger

1 tsp bicarbonate of soda

55g/2oz (lactose free)margarine, plus extra for greasing

1 free-range egg, beaten

2 tbsp golden syrup

240ml/9fl oz hot water

Serves - 4


Preheat the oven to 180C/350FGas 4. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper.

Mix the gluten free flour, sugar, ginger and bicarbonate of soda together in a bowl.

Using your fingers, rub the margarine in until the mixture resembles breadcrumbs.

Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.

Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares.

Recipe adapted from: Good Food
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