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Grasmere Gingerbread: A Taste of Tradition and Modern Twists

Grasmere Gingerbread

A firm, spiced shortbread-gingerbread hybrid from the Lake District, sweetened with golden syrup and dark brown sugar.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 16 squares
Ingredients Method

Ingredients
  

  • 225 g plain flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 115 g unsalted butter softened
  • 115 g soft dark brown sugar
  • 115 g golden syrup
  • 1 large egg beaten
  • salt a pinch

Method
 

  1. Preheat your oven to 160°C (140°C for fan ovens). Line your baking tin with baking parchment to prevent sticking.
  2. Sift the flour, baking powder, ground ginger, and mixed spice into a mixing bowl. Add a pinch of salt and mix well.
  3. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Stir in the golden syrup and beaten egg to the butter and sugar mixture. Mix until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing as it can affect the texture.
  6. Pour the batter into the prepared tin and smooth the top with a spoon. Bake for around 30-35 minutes, or until the top is firm and a skewer inserted into the centre comes out clean.
  7. Let the gingerbread cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.
  8. Cut the gingerbread into squares and serve, plain or with a dusting of icing sugar.