Ingredients:

• 1 cup (100 g) – flour ( all-purpose flour / plain flour /maida)
• 1 tsp – baking powder
• 1 tsp – dried Ginger powder
• 1 tsp – Cinnamon powder
• 1 pinch – salt
• 75 g – cooking Butter
• 75 g – soft Brown sugar
• 25 g – thick jaggery, melted and sieved
• 2 tbsp – candied peel, finely chopped

Method:

1. Preheat the oven at 350 degree F or 180 degree C.
2. Sieve flour with baking powder, salt, cinnamon powder and dried ginger powder. Sieve twice.
3. Mix sieved flour with soft cooking butter.
4. Rub in the butter, till the mixture resembles breadcrumbs.
5. Finally mix with brown sugar, thick jaggery and chopped candied peel.
6. Grease a baking dish (square shape) with 1 tsp of butter and dust with 2 tsps of flour (sprinkle about 2 tsps of flour inside a cake pan and shake, to coat all greased surface. Turn pan upside down to tap out the excess flour ) or greased butter paper.
7. Spread the mixture over the base of the prepared baking dish and press down firmly, with a flat spatula.
8. Bake at 180 degree C or 350 degree F for 30 – 35 minutes or until a skewer inserted in the centre, comes out clean and also it leaves from the sides of the pan / brown colour.
9. Cool for a while, before turning out onto a wire rack.
10. Keep aside to cool, for 25 minutes and cut into slices or desired shapes.
11. To cut the ginger cinnamon bread into very thin slices, warm the bread knife a little, before slicing the bread.
12. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya