Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put flour, ginger, mixed spice, and bicarbonate of soda into a bowl. put the butter, black treacle, syrup, brown sugar into a pan and heat until fat has melted. cool slightly and add to dry mixture. mix in the eggs and enough milk to make a cake batter. pour into a lined 7 inch square tin. sprinkle with the almonds (optional). bake in a preheated oven gas 3 for 1-1/2 to 2 hours until firm to the touch. cool on a wire rack. this gingerbread keeps really well, and will become softer and stickier the longer it is kept in an airtight container. but, will it last?

Target recipe: mix together the shortening, sugar, and molasses. next, add egg and beat completely. combine all dry ingredients and add to the creamed ingredients--using 1/2 cup increments. beat well after each addition. refrigerate the dough until cold. roll out until the dough is about 1/4 inch thick. use cookie cutters to form the figures. place in a 350° oven and bake for 10 - 12 minutes.