Tasty But Lighter Gingerbread
This tasty but lighter gingerbread is soft, moist, and full of warm spice. Perfect with a cup of tea, it is easy to bake and keeps well for days.
There is something so comforting about the smell of gingerbread baking in the oven. I chose to make this lighter gingerbread because I wanted to enjoy all the cozy flavors of the classic recipe without it feeling too heavy. It is the perfect balance of sweet spice and soft texture, and it goes beautifully with a cup of tea in the afternoon. My family loved it when I served it warm with a little butter spread on top, and it was just as good the next day packed into lunchboxes.
The gentle spice from the ginger makes it feel seasonal and homely, but the lightness of the texture means you can enjoy a slice without feeling too full. When I set a plate of these squares on the table, I noticed how quickly they disappeared. Everyone from my grandchildren to my husband went back for seconds. This recipe has earned a permanent spot in my collection because it is easy, dependable, and brings smiles every time I make it.
Questions you may have about this recipe
Can I make this ahead of time?
Yes, gingerbread actually improves after a day or two as the flavors deepen.
Can I freeze lighter gingerbread?
Yes, it freezes very well. Wrap slices tightly and thaw at room temperature.
Do I need a special tin?
Use a 20 cm (8-inch) square baking tin at least 5 cm (2 inches) deep, lined with parchment.
Can I make it dairy free?
Use a suitable plant-based milk in place of the milk. The recipe already uses sunflower oil, not butter; check the other ingredient labels as needed.
Is it overly sweet?
No, the sweetness is balanced by the spice, making it just right.
What you need to make Lighter Gingerbread
225g self raising flour
100g light brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp baking soda
100ml milk
100ml sunflower oil
150g golden syrup
1 large egg
How to make Lighter Gingerbread
Preheat the oven to 160°C conventional / 140°C fan (325°F). Line a 20 cm (8-inch) square tin at least 5 cm (2 inches) deep with parchment.
In a bowl, mix together flour, sugar, ginger, cinnamon, and baking soda.
In a saucepan, warm the golden syrup, milk, and oil gently, stirring just until combined; do not boil. Remove from the heat and let cool until lukewarm before mixing with the flour and egg.
Pour the wet mixture into the dry ingredients and stir until smooth.
Beat in the egg until well blended.
Pour into the tin and begin checking after 30 to 35 minutes. Continue baking until the center springs back lightly and a skewer inserted into the middle comes out clean; tin material and oven performance can extend the time.
Cool in the tin for 15 minutes, then lift onto a rack to cool completely before cutting into 12 squares. Allow about 1 hour total for cooling, longer if the center is still warm.
Dust with powdered sugar (optional)
Tips
Store in an airtight tin for up to a week.
For a richer flavor, add a pinch of ground cloves.
Drizzle with a simple icing for extra sweetness if serving at a party.
Reader reviews
⭐️⭐️⭐️⭐️⭐️ Lovely recipe. The gingerbread turned out soft and moist and the flavor was perfect with a cup of tea. Hannah R.
⭐️⭐️⭐️⭐️ Really enjoyed this. It is not too heavy and keeps very well for a few days. Michael T.
⭐️⭐️⭐️⭐️⭐️ Made this for my family and they all loved it. Will be making again soon. Sarah L.
⭐️⭐️⭐️⭐️⭐️ A simple and reliable recipe. I added a little extra cinnamon and it was delicious. Rachel P.
⭐️⭐️⭐️⭐️⭐️ This is the best lighter gingerbread I have tried. Everyone asked me for the recipe. Claire M.
Printable Recipe
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Tasty But Lighter Gingerbread
Bake tasty but lighter gingerbread with this simple recipe. Soft, spiced, and delicious, it is an easy treat for the family that tastes even better the next day.
Ingredients
- 225g self raising flour
- 100g light brown sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp baking soda
- 100ml milk
- 100ml sunflower oil
- 150g golden syrup
- 1 large egg
Instructions
- Preheat the oven to 160°C conventional / 140°C fan (325°F). Line a 20 cm (8-inch) square tin at least 5 cm (2 inches) deep with parchment.
- In a bowl, mix together flour, sugar, ginger, cinnamon, and baking soda.
- In a saucepan, warm the golden syrup, milk, and oil gently, stirring just until combined; do not boil. Remove from the heat and let cool until lukewarm before mixing with the flour and egg.
- Pour the wet mixture into the dry ingredients and stir until smooth.
- Beat in the egg until well blended.
- Pour into the tin and begin checking after 30 to 35 minutes. Continue baking until the center springs back lightly and a skewer inserted into the middle comes out clean; tin material and oven performance can extend the time.
- Cool in the tin for 15 minutes, then lift onto a rack to cool completely before cutting into 12 squares. Allow about 1 hour total for cooling, longer if the center is still warm.
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