Just add melted butter and non-dairy milk to quickly make delicious, satisfying gingerbread. Make a batch and store in your freezer for a taste of the holidays anytime of the year. To make it extra special, sprinkle with powdered sugar or add a dollop of non-dairy whipped topping.
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Adjust oven rack to middle position and heat to 175 – 180˚ C. Grease a 22 x 22 cm pan. Melt 1 1/2 sticks butter (170g) and stir into Gingerbread Mix along with 1/2 cup of non-dairy milk until smooth. Transfer batter to prepared pan. Bake about 35 minutes or until toothpick inserted in centre comes out clean.
Store in airtight container.
Baking blend (wheat starch, sugar, canola oil and hydrogenated cottonseed oil, xanthan gum), molasses (refinery syrup, cane molasses), sugar, baking soda (sodium bicarbonate), salt, fruit juice (color), ginger, cinnamon, sodium diacetate, cloves, allspice. Contains wheat.