This is one of those happy lil’ kitchen experiments where the recipe comes together with ease. I love ginger bread, and I love root beer so this just made sense. I can’t think why I never did this sooner. The root beer makes the deliciously moist ginger bread effortlessly light, and just adds another layer of depth to the flavour! It terribly hard to resist these BUT ginger bread is a cake best served the next day, it lets the flavors meld and the sugars that you melted together to solidify back up to create a nice crisp chewy exterior that is just heavenly. Enjoy with a bottle of root beer or maybe a lil’ drop of whiskey if your that way inclined.

Ingredients:
3/4 cup rapeseed/ canola oil
1/3 cup golden/ caster sugar
1/4 cup molasses 
1/4 cup golden syrup

1/4 cup crystallised ginger, chopped fine
2 cups plain flour
1 tsp ground ginger
2 tsp baking powder
1 1/2 cup root beer

Method:
Preheat the oven to 190c/375f and line two, twelve hole muffin pans with paper cases (the mix makes about 16 muffins). In a small saucepan, gently heat together the molasses, golden syrup, oil and caster sugar until the sugar is dissolved. Set aside to cool slightly. Pop the flour, baking powder, crystallised ginger and ground ginger in a mixing bowl, and whisk together, add the contents of the saucepan and the root beer and gently whisk together until combined. Scoop into the muffin cases with an ice cream scoop. Bake for 25-35 minutes until the tops spring back when gently pressed. allow to cool completely in the tin, then do your best to leave the ginger bread for a few hours or maybe a day? It should get better with time, the tops will crisp up and they will taste even better (it’s the ginger bread principle). Dust lightly with icing sugar.