Gingerbread Loaves with Peanut Butter Crunch Icing
Ingredients
2 cups flour
2 tbsp powdered ginger
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
1/4 tsp salt
500g golden syrup
150g brown sugar
150g butter
75g Pic’s Seed & Nut Mix
2 eggs, lightly beaten
1 cup milk
50g crystallised ginger, chopped
ICING:
200g Pic’s Seed & Nut Mix
100g butter, soft
100g icing sugar
1-2 tbsp milk, or as needed
Directions
Preheat oven to Preheat the oven to 140°C fan bake. Grease and line 6 small loaf tins.
Put the golden syrup, brown sugar, butter and Pic’s Seed & Nut Mix Peanut Butter in a small saucepan. Gently heat over medium-low, stirring occasionally, until the butter has melted and everything is combined. Remove from heat and allow to cool.
Combine all of the dry ingredients in a large bowl.
Once cooled, add the cooled golden syrup and butter mixture to the dry ingredients, along with the egg and milk, and mix only to combine. Fold through the ginger.
Pour into the prepared tin and smooth the top. Bake for 45 minutes, until risen, golden brown and a skewer inserted into the middle comes out clean. Allow to cool for 10 minutes in the tin, before transferring to a cooling rack to cool completely.
Using an electric beater, beat together the Pic’s Seed & Nut Mix Peanut Butter and butter until pale and creamy. Add the icing sugar, a few tablespoons at a time and beating well between each addition, until it has all been incorporated. Add enough milk to loosen the mixture; you want a thick yet creamy and spreadable consistency.
To arrange, spread each loaf evenly with the icing. Decorate with mini gingerbread biscuits and other sweets if desired.
Store leftovers in an airtight container for up to 5 days.
