Grasmere Gingerbread

How to Make Grasmere Gingerbread

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1. Heat the oven to 170°C / 340°F (150°C / 300°F fan). Grease and line a 20 cm square tin with baking paper.

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2. Put the flour, ground ginger, bicarbonate of soda and salt in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

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3. Stir in the sugar and the crystallised ginger, if using.

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4. Warm the golden syrup in a small pan or in the microwave for 20 seconds until runny, then stir it into the mixture with a fork until it forms large, damp crumbs.

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5. Tip the crumbs into the tin and press down firmly and evenly with the back of a spoon, so that the top is level.

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6. Bake for 25 minutes until deep golden and firm around the edges.

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7. Mark into 16 squares with a knife while it is still hot, then leave to cool in the tin, where it will firm up. Cut through the marks when cold.

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Tips for Making Grasmere Gingerbread

• Press the mixture firmly. Loosely packed gingerbread crumbles apart, and firm pressing is what gives the dense, chewy bar.
• Mark the squares while it is hot. Once it cools and firms up it breaks unevenly instead of cutting cleanly.
• Do not overbake it. It should be golden, since it hardens on cooling, and one that is dark brown at the edges will be too hard.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve with Grasmere Gingerbread

• A cup of tea
• A block of Lancashire cheese
• Vanilla ice cream

Storing & Reheating Grasmere Gingerbread

Keeps in an airtight tin for up to 2 weeks, and improves in the first few days as the ginger mellows. It freezes well for up to 3 months.

Grasmere Gingerbread FAQ: Common Questions

Grasmere Gingerbread Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.