It feels very autumnal out and I know I should be filling up with apple and plum recipes but I felt like having a hit of ginger today so I’m trying something new to me. This gingerbread isn’t like traditional gingerbread at all. It’s more biscuity. Grasmere Gingerbread is actually trademarked and has been made in Grasmere for three generations. Right now the kitchen smells amazing. I cannot wait to try this later.
Gingerbread (Grasmere Type)
- 455g Plain flour
- 225g Soft dark brown sugar
- 4 tsp Ground ginger
- 1/2 tsp Cream of tartar
- 1/2 tsp Bicarbonate of soda
- 225g Cubed unsalted butter
- Pre-heat the oven to 180 degrees centigrade (160 fan) then line and grease a swiss roll tin (30x20cm) with baking parchment.
- Put all the dry ingredients into a bowl and mix so they are all combined.
- Add the butter and rub it into the dry ingredients until it has the texture of fine breadcrumbs. It will stay as breadcrumbs and not form a dough. Keep 100g of the mixture to one side and put the rest in the lined tin and press down with the back of a spoon or spatula.
- Sprinkle the 100g of reserved mixture over the top (do not press down).
- Bake for 25 minutes. Leave to cool completely in the tin. Cut into slices. (I cut in tin while still warm and yes, it’s lovely warm😉)
Recipe by Sarah’s Slice
Photo by Marina Campbell