Grasmere Gingerbread

082_grssmere gingerbread_thumb[2]
Both recipes are from Jane Grigson’s ‘English Food’

RECIPE NO.1:
250 g plain flour or fine oatmeal (or 125g of each – which is what I did)
125 g pale soft brown sugar
1 teaspoon ground ginger
1/4 teaspoon baking powder
150 g lightly salted butter

[1] Preheat oven to 180 C/350 F/Gas mark 4.

[2] Line a oblong tin with baking parchment – mine was roughly 19.5cm by 29.5cm and was as deep as a swiss-roll tin.

[3] Mix the dry ingredients together.

[4] Melt the butter and add to the dry ingredients.

[5] Spread the mixture over the tin in a thin layer, pressing it down lightly.

[6] Bake until golden brown – about 30/35 minutes.

[7] Mark into squares/rectangles as soon as you have taken the tin from the oven, but allow to fully cool in tin before removing gingerbread.

RECIPE NO.2:
250g whole wheat flour
1/2 teaspoon each of bicarbonate of soda and cream of tartar
3 generous teaspoons of ground ginger
175 g butter
150 g soft dark brown sugar
1 dessertspoon of golden syrup

[1] Preheat oven to 160 C/325 F/Gas mark 3.

[2] Line a square cake tin – mine was approx. 21cm sq.

[3] Sift the flour, bicarbonate of soda, cream of tartar and ground ginger into a bowl.

[4] Rub in the butter, then add the sugar and the golden syrup.

[5] Press the mixture into the tin (the mix is fairly dry and crumbly looking but don’t panic!).

[6] Bake for 45-50 minutes, until golden brown.

[7] As above, mark out the biscuits as soon as the tin comes out of the oven, but then leave to cool. Both sets of biscuits harden as they cool.

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