Gingerbread Squares


4oz Butter/margarine
4oz Golden syrup
4oz Black treacle
2oz Dark brown soft sugar
80ml/3floz Milk
2 Eggs
4oz Matthews Farmhouse Wholemeal flour
4oz Porridge oats
1-2 teasp’s Ground ginger
1 teaspoon Mixed spice
1 teaspoon Bicarbonate of soda


Oven temperature 170 oC

1. Grease and line 8 x 11 inch shallow tin.
2. Mix margarine, syrup, treacle and sugar in saucepan and melt gently.
3. Cool slightly before beating in eggs and milk.
4. Put flour, oats, spices and sodium bicarbonate into a mixing bowl and combine.
5. Pour in melted ingredients and beat well.
6. Pour into the tin and bake for 30-35 minutes or until firm to the touch.
7. Cool before cutting into squares.


We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

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