½ cup (125g) butter
½ cup (100g) Chelsea Soft Brown Sugar, firmly packed
½ cup (185g) Chelsea Treacle
1¼ cups (190g) plain flour
1 tsp ground ginger
1 tsp baking soda
1 egg, lightly beaten
2/3 cup (160ml) milk

Lemon Icing
1 Tbsp (20g) butter
2 Tbsps lemon juice
2 Tsps boiling water
2 cups Chelsea Icing Sugar, sifted

Preheat oven to 170ºC conventional (150ºC fan forced). Grease and line bases of 10 x ½ cup (125ml) mini loaf pans or friand pans.
Place butter, soft brown sugar and treacle in a saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce heat to low and simmer for 2 mins. Remove from heat and cool.
Sift flour, ginger and baking soda into a large bowl. Make a well in the centre of dry ingredients and stir egg, milk and cooled treacle mixture until well combined.
Spoon batter into the prepared pans. Bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Allow the loaves to stand for 10 mins before turning out onto a wire rack. Drizzle with Lemon Icing and decorate with Candied Lemon Rind.

Lemon Icing:
Combine butter, lemon juice and water in a small saucepan and heat until butter is melted or simply microwave in heatproof bowl. Add to sifted icing sugar and mix until well combined.