Ingredients

Method

• 190 g self-raising flour
• 150 g caster sugar
• 2 T cocoa powder
• 1 t bicarbonate of soda
• 1 t baking powder
• 1 t ground cinnamon
• 2 T golden syrup
• 2 free-range eggs
• 1/2 cup sunflower oil, plus 2 T
• 1/2 cup milk, plus 2 T
• 75 g crystallised ginger, chopped
• 5 T cookie butter (see note)
• mini marshmallows, to decorate
• chocolate chips, to decorate
• Woolworths Chuckles, to decorate
• shaved coconut, to decorate

Method

Ingredients

1. Preheat the oven to 180°C and line a 25 x 20 cm wide-edged baking tray with baking paper.
2. Sift the dry ingredients into a large bowl, then make a well in the centre.
3. Add the syrup, eggs, oil, milk and ginger, then mix until combined. Pour into the baking tray.
4. Bake for 25–35 minutes, or until a skewer comes out clean.
5. Remove from the tray and allow to cool on a wire rack.
6. Cut into squares and decorate with the cookie butter and toppings.

NOTE: Learn how to make cookie butter here. 

Find more cake recipes here.

Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom