Farmersgirl Kitchen

Seasonal Scottish Recipes

You are here: Home / Baking / Mini Gingerbread with Lemon Glaze

By 37 Comments

Mini Gingerbread with Lemon Glaze

Jump to Recipe

I absolutely adore gingerbread and these Mini Gingerbread with Lemon Glaze are just so cute! 

I made them in a mini bundt pan but you can make them in a muffin tin. You will still get the rich and sticky gingerbread with a sweet lemon glaze decorated with pieces of crystallised ginger. They just scream Christmas!

Drizzle the Mini Gingerbread with a sharp lemon glaze and decorate with crystallised ginger

Not just for Christmas 

Although the mini gingerbread would be perfect to serve at Christmas you can make them at any time.

They look really impressive baked in the mini bundt pan and would sell well at bake sales.  I think they also make a really delicious dessert,  serve them warm from the oven, without the glaze, with some pouring cream or custard.

Here is how I made the Mini Gingerbread Cakes

It’s a simple recipe where you add the melted ingredients to the dry ingredients, then add an egg. 

Be careful to let the melted mixture cool a little before adding the egg or it will scramble!

Melt the sugars and wet ingredients for the Mini Gingerbread with Lemon Glaze

Melt the butter, sugar, golden syrup, black treacle and milk in a medium saucepan.

Weigh out the dry ingredients for Mini Gingerbread with Lemon Glaze

Weigh out the flour, raising agent and spices

Add the wet ingredients to the dry ingredients for Mini Gingerbread with Lemon Glaze

Add the melted mixture to the dry ingredients, followed by the beaten egg and mix together until you have a sticky batter.

Fill the cake pan or muffins pan with the Mini Gingerbread mixture

Fill the cake pan or muffin pan with the gingerbread batter

Cool the baked MIni Gingerbread on a wire rack

Completely cool the baked Mini Gingerbread or Muffins on a wire rack

blank

Drizzle the Mini Gingerbread with the lemon glaze and decorate with crystallised ginger pieces

More Ginger Recipes

Chocolate Gingerbread Cupcakes – Farmersgirl Kitchen

Spiced Ginger Red Cabbage – Farmersgirl Kitchen
 
Ham in Ginger Beer (Slow Cooker)  – Farmersgirl Kitchen
 
 
Pumpkin and Ginger Jam – Fab Food 4 All
 
Mini Gingerbread with Lemon Glaze

PIN FOR LATER?

Let’s get social

Stay in touch with everything that’s going on at Farmersgirl Kitchen.

Facebook  Pinterest  Instagram Twitter

Gingerbread Cakelets with lemon drizzle

Mini Gingerbread with Lemon Glaze

Janice Pattie
Gingerbread is really simple to make, it’s all about melting and mixing. It keeps really well too, in fact, it gets better after a day or two in the cake tin, if it ever lasts that long! These Gingerbread Cakelettes are really pretty and would make a great festive alternative to fruit cake and mince pies. 
5 from 15 votes
Print Recipe Pin Recipe Bookmark
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course afternoon tea, Baking
Cuisine British
Servings 6
Calories 346 kcal

Ingredients

For the Gingerbread Cakelettes

  • 150 grams (1¼ cups) plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • ½ teaspoon mixed spice
  • 1 teaspoon ground ginger
  • Pinch of salt
  • 75 grams (⅓ cups) butter
  • 1 tablespoon golden syrup
  • 2 tablespoon black treacle
  • 75 millilitres (⅓ cups) milk
  • 75 grams (⅔ cups) muscovado (barbados) sugar
  • 1 egg beaten

For the Lemon Glaze

  • 100 grams (⅞ cups) Icing Sugar (confectioner's sugar) sifted
  • ½ teaspoon finely grated lemon zest
  • 2 tablespoon lemon juice

To decorate

  • 2 tbsp Crystallised (candied) Ginger pieces

Instructions
 

  • Heat the oven to 180C/350F/gas 4.
  • Grease the pan with a little butter or oil
  •  Place the butter, sugar, golden syrup, black treacle and milk into a medium saucepan and heat gently until the butter has melted and the sugar dissolved, remove from the heat and let it cool for 5-10 minutes.
  • Sieve the flour, the bicarbonate of soda, spices and salt into a medium sized baking bowl.
  • Pour the butter, sugar and syrup mixture onto the flour and spice mixture, followed by the beaten egg.
  • Mix well to make a thick, sticky batter and divide evenly between the 6 cups in the pan.
  • Bake for 10-12 minutes or until firm to the touch.
  • Remove from the oven, leave in the tin for 5 minutes then turn out onto a wire rack and leave to cool.
  • Sieve the icing sugar into a bowl, add the zest of half a lemon and two tbsp. of lemon juice, mix until smooth.
  • Using a spoon generously drizzle the lemon glaze over the Mini Gingerbread cakes and decorate with small pieces of crystallised ginger. Leave to set.

Notes

TIP: If you have metal measuring spoons, pour a little boiling water into a mug and place the spoons in the water for a few minutes, then when you scoop out the golden syrup or treacle it will slide off your spoon easily. For plastic measuring spoons dip them in a little vegetable oil and it will have the same effect.
TIP: If you don’t have a Cakelette Pan, you can make these in a muffin pan either with or without paper cases.

Nutrition

Calories: 346kcalCarbohydrates: 57gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 56mgSodium: 283mgPotassium: 190mgFiber: 1gSugar: 36gVitamin A: 376IUVitamin C: 3mgCalcium: 77mgIron: 2mg
Don’t Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE ‘How To Adapt Recipes For Your Slow Cooker’ printable!

Reader Interactions

Comments

  4. Janie says

    Mmmmm, Janice these look incredible!
    Janie x
    PS there are far too many tempting cakes on my favourite blogs today, I think everyone has been madly baking and it’s making me sooooo hungry!
    PPS I love Wayfair, they have some really gorgeous kitcheny things.

    Reply

    • Janice Pattie says

      Thanks Janie, they were very good, making them again soon. It’s a dangerous business visiting blogs, all those bakes are there to tempt!

      Reply

  5. Choclette says

    These must be the prettiest gingerbread cakes I’ve ever seen Janice. Mini bundts are just so cute. Love gingerbread and I know I’d prefer this to regular Christmas cake.

    Reply

  7. Ceri Jones says

    I really love gingerbread, and anything ginger really, especially with light christmas spices. Those bundt tins are cute too – I want!!

    Reply

  9. Sylvie says

    These little cakes look so delicious – it would be hard to only eat one! And I love that you made a Lemon Glaze to top them, it is a great way to balance the intense flavour of the gingerbread!

    Reply

  12. Kellie@foodtoglow says

    Wow, Janice. This is quite the little Christmas stunner. Lemon and ginger are fantastic together and I’ve never thought to combine them in a cake (only tea!). Pinning to hopefully try soon. Unless you deliver!

    Reply

  14. Jill Colonna says

    Janice, you know I adore ginger – must be a Scottish thing? These look and sound fabulous and love how you’ve prepared them in beautiful moulds. Just perfect for Christmas – or anytime, as you say!

    Reply

    • Janice Pattie says

      Thank you, the little bundt tins do make all the difference for a celebration, but gingerbread is a favourite with us served any way.

      Reply

  15. Eb Gargano| Easy Peasy Foodie says

    Oh these are so cute – it’s a good job they haven’t invented the technology for me to reach in to my computer screen and grab one… or I don’t think you’d have many left! Beautiful photography too 😀 Thanks for sharing them with #CookBlogShare. Eb x

    Reply

    • Janice Pattie says

      Thank you Karen. They are quite big portions, but you could cut them in half or bake in muffin tins for smaller portions.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 15 votes (1 rating without comment)