Squares of Gingerbread Traybake on a grey plate.

Gingerbread Traybake

  • Author: Everyday Cooks
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 24-30 pieces 1x


Gingerbread Traybake is an old-fashioned teatime favourite. Ice it or eat it plain.

You will need:

  • 30 x 23 x 4cm traybake tin



  • 3 large eggs
  • 250ml milk
  • 250g butter
  • 250g light brown sugar
  • 250g golden syrup
  • 250g black treacle
  • 250g plain flour
  • 250g plain wholemeal flour
  • 5 teaspoons (25ml) baking powder
  • 2 tablespoons (30ml)ground ginger
  • 1 teaspoon (5ml) ground cinnamon



  1. Grease and line the tin with baking parchment or magic liner
  2. Preheat the oven to 150°C fan, gas mark 3
  3. Beat the eggs and milk together in a small bowl

For the Gingerbread Traybake:

  1. Gently heat the butter, sugar, golden syrup and treacle together in a medium saucepan, stirring until smooth
  2. Allow to cool slightly
  3. In a large mixing bowl, mix together both flours, baking powder, ginger and cinnamon
  4. Pour the treacle mix and the egg mix into the flour and stir thoroughly to combine, then beat well
    • Alternatively, use a mixer on LOW and then HIGH
  5. Pour the mixture into the baking tin and bake for 45-60 minutes
    • The cake is ready when it is golden brown and springs back when you touch the surface with your finger
  6. Cool in the tin for 15 minutes
  7. Turn out onto a wire cooling rack and leave until completely cool
  8. Cut into squares to serve.


Everyday Cooks Tips:


  • Ice Gingerbread Traybake before cutting, with glace icing (250g icing sugar mixed with 2-3 tablespoons (30-45ml) hot water)


  • Store in an airtight container in the fridge for up to a month – or freeze
  • Category: Teatime
  • Method: Bake
  • Cuisine: British