Ultimate Gingerbread

Way back in 1854 a very clever woman called Sarah Nelson invented the BEST gingerbread in the world…and this is by no means an exaggeration! The recipe has been a closely guarded secret by the family ever since and their shop in Grasmere always has a queue out the door!

I first discovered this gingerbread at university, and since then have lusted over this gingery goodness, so when I discovered a recipe for it in an old cookery book that Granny gave me I was over the moon! This recipe isn’t the secret Grasmere recipe but it’s as close as I’ve managed to get making it myself. I find it comes out softer than the original but I actually prefer it a bit on the gooey side!

I’ve made a couple of changes from the recipe from the book (mostly due to what was in my cupboard at the time of making) so without further ado…

What you’ll need…
4.5oz (128g) wholemeal bread flour
4.5oz (128g) dark muscovado sugar
4.5oz (128g) unsalted butter
1.5oz (43g) oats
1 1/2 heaped teaspoons powdered ginger
3/4 teaspoons cream of tartar
1/3 teaspoon bicarbonate of soda

20cm x 22cm dish
large bowl
greaseproof paper
wooden spoon

Method

Preheat the oven to 160ºc fan (180ºc conventional)

In a large bowl put in the flour, oats, ginger, cream of tartar and bicarbonate of soda and give them a quick mix. Then add the butter in chunks and either rub with your hands or combine with your mixture until you have a breadcrumb texture.

gingerbread mixing

Line your dish with greaseproof paper and spoon the mixture in. Grab a wooden spoon and use the back of it to flatten the mixture down and into the corners.

gingerbread before oven

Pop in the oven and leave for 25mins (30mins if you want it to be harder and more like the original Grasmere version)

Take out the oven and cut whilst warm.

gingerbread cut up

Leave to cool and enjoy with a nice up of tea!

gingerbread on plate 1

gingerbread on plate 2

I hope you enjoy the recipe, I’ve added a printable version below 🙂

Zoe

Ultimate Gingerbread

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 16 pieces

Ultimate Gingerbread

Ingredients

  • 4.5oz (128g) wholemeal bread flour
  • 4.5oz (128g) dark muscovado sugar
  • 4.5oz (128g) unsalted butter
  • 1.5oz (43g) oats
  • 1 1/2 heaped teaspoons powdered ginger
  • 3/4 teaspoons cream of tartar
  • 1/3 teaspoon bicarbonate of soda

Instructions

  1. Preheat the oven to 160ºc fan (180ºc conventional)
  2. In a large bowl put in the flour, oats, ginger, cream of tartar and bicarbonate of soda and give them a quick mix. Then add the butter in chunks and either rub with your hands or combine with your mixture until you have a breadcrumb texture.
  3. Line your 20cm x 22cm dish with greaseproof paper and spoon the mixture in. Grab a wooden spoon and use the back of it to flatten the mixture down and into the corners.
  4. Pop in the oven and leave for 25mins (30mins if you want it to be harder and more like the original Grasmere version)
  5. Take out the oven and cut whilst warm.
  6. Leave to cool and enjoy with a nice up of tea!
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