Scottish Gingerbread Slab

If you enjoy traditional Scottish Gingerbread your going to love this delicious iced Gingerbread Slab. It’s so lovely at this time of year with the warming spices and flavours and makes a delicious treat with a cup of hot tea. Thats if you can get a bit before the kids pinch it all in my house.

Click here to jump straight to the printable Gingerbread Slab recipe or watch the video below.

Scottish Gingerbread Slab Recipe Video

This Gingerbread Slab is made using a traditional Scottish Gingerbread style of recipe. The squares are perfect for Autumn picnics, school lunches, snacks and a lovely addition to an Autumn afternoon tea tower. Any leftover pieces are perfect for serving with hot custard or vanilla ice cream.

This Gingerbread slab work really well as a dessert or I even spotted the kids pinching a piece for breakfast with fruit. They always come up with interesting ideas for my leftovers. It’s a very traditional kind of bake and the kind of thing your Scottish Granny would have enjoyed in a wee tearoom.

Scottish Gingerbread Slab
Scottish Iced Gingerbread Slab

Your going to love this Scottish Gingerbread recipe because:

Scottish Gingerbread is a traditional tea time treat and there are many variations of Gingerbread across the old Scottish cookbooks. This recipe is very similiar but in an iced slab version.

The spices smell amazing when the slab is baking in the oven and its the perfect warming treat to enjoy in the Autumn months. We love this bake at the start of Autumn and make it now and again throughout the colder months.

The slab holds its shape really well and travels well making it the perfect gift for family and friends.

Fresh out of the oven this delicious Gingerbread Slab recipe makes a delicious dessert with hot custard or with freshly whipped cream or vanilla ice cream.

Scottish Gingerbread Slab
Top View Scottish Gingerbread Slab

If you like the sound of this recipe your going to love some of my other favourite cold weather classic bakes. The traditional Scottish pitcaithly bannock is a delicious recipe to try in the colder months especially towards Christmas and makes a lovely gift for somebody if you have a pretty mould for making it. You can make it without the mould too. The Scottish baked oats recipes in this video are also lovely to try at this time of year and are a favourite with the kids for breakfast.

Scottish Shortbread Pitcaithly Bannock Recipe
Scottish Baked Oats Recipes

Tips for making this delicious Gingerbread Slab

This is quite a sticky recipe and is best left until it is very cool before removing it from the tin. You could use a bit of buttered greaseproof paper on the bottom of the tray to help reduce the sticking to the tray.

Don’t throw away any leftovers they are delicious warmed up in the oven and served with hot custard or cream.

Remove the Gingerbread from your brownie tin in one piece and slice it on a chopping board. I find this way works best for slicing it .

You don’t have to add the icing on if you don’t want the extra sweetness. Some people would even enjoy a thicker iced slab than this and I have seeen Gingerbread Slabs in tearooms with a thicker icing.

Scottish Tearoom Cookbook
Scottish Tearoom Cookbook

If you enjoy Scottish recipes your going to love my Scottish cookbooks available now on my website. All inspired by either the traditional dishes of Scotland, the Scottish seasons or Scottish food culture. Click the image link above or below to bring a taste of Scotland into your kitchen!

Scottish Tearoom Cookbook
Scottish Tearoom Cookbook
Scottis Gingerbread Slab Ingredients

Gingerbread Slab Recipe

Scottish Gingerbread Slab Recipe

A delicious traditional style Scottish bake with a sticky texture and warm cosy spices.

Ingredients
  

  • 125g Black Treacle
  • 125g Golden Syrup
  • 100g Butter
  • 225g Self Raising Flour
  • 1tsp Mixed Spice
  • 1tsp Ground Ginger
  • 100g Dark Brown Soft Sugar
  • 150ml Whole Milk

Instructions
 

  • Preheat the oven to 160C and grease a medium sized brownie tin.
  • Melt the black treacle, golden syrup and butter in a small saucepan and whisk through to combine.
  • Add the flour, spices and sugar in a medium nixing bowl and stir to combine.
  • Make a well in the middle and pour in the combined treacel mixture and the whole milk.
  • Use an electric whisk to combine the wet and dry ingredients together well.
  • Bake in the oven for approx 50 minutes or until baked through. Add a little tin foil on the top half way through if your worried about burning.
  • Leave to cool in the tin and then run a knife around the edges to remove from the side of the tray.
  • Pop out onto a chopping board.
  • Mix together a little icing sugar with water and drizzle over the top of the Gingerbread.
  • Slice into squares or fingers. Enjoy!

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