I have some strong Dutch heritage. My grandfather was a minister in the Dutch Reformed Church (he literally wrote the hymn book), and I know my edam from my gouda.
I also have a deep affection for salty licorice, tiny pancakes, and spices. Cinnamon, and ginger in particular.
I bake with these spices whenever I can, because I love their aroma as much as their flavour. They smell like home and comfort and warmth to me. This recipe puts them front and centre, and will fill your house with multisensory deliciousness as you cook and eat.
Little gingerbread cakes
- 225g butter, softened
- 125g brown sugar
- 100g treacle
- 1 tbsp honey
- 225g self raising flour
- 4 eggs
- 1/2 tbsp freshly grated ginger
- 1/2 tsp dutch cinnamon
- 1/2 tsp ground ginger
- Preheat oven to 180ºc, and line a 12 hole muffin tin with patty pans.
- Cream butter, brown sugar and treacle until light.
- Add eggs one at a time, beating well between each addition.
- Add spices and honey and beat again until combined.
- Gently stir in flour.
- Spoon batter into patty pans.
- Bake for 20-25 mins, until cakes spring back when lightly pressed.
Serve with a glass of milk or a cup of coffee. Bonus points if you have yours with warm milk and anijsblokjes.