Pre-heat the oven to 185°C.
Sift the flour in a glass bowl and add the baking powder.
Crumble the soft Stork Bake in the bowl and also add the treacle sugar and mixed spice.
Now roll up your sleeves and knead all the ingredients to a firm, smooth dough.
Wrap the dough in cling film and let it firm up in the fridge for half an hour.
In the meantime, grease the bottom of the baking tin with Stork Bake and cover the bottom and sides of the tin with baking paper. The Stork Bake will help the baking paper to stick.
After half an hour, the dough is ready to roll out. Sprinkle some flour on your kitchen worktop and roll out the dough from the middle, using a rolling pin. Donât roll it out too thin, try and keep it about 0.5 cm thick.
Bake the dough for 15 minutes in the pre-heated oven.
Let the gingerbread cool down totally and crumble it with your hands or using a rolling pin.
Make a cup of strong coffee and open the tin of condensed milk.
Put the pieces of gingerbread in the blender and add the coffee and the condensed milk. Work according to the following proportions: 2/3 gingerbread crumbs and 1/3 liquid. For the 1/3 liquid, use 1/2 coffee and 1/2 condensed milk. You can also vary this proportion, depending on how strong a coffee flavour you want your spread to have. You can use a bit more coffee and a bit less milk or vice versa. To your taste!
Mix everything to a thick, gooey paste.
Store your gingerbread spread in a glass jar with a lid.