Grasmere Gingerbread

This gingerbread has a shortbread texture, with a slight chewiness!

It's best eaten on the day as it goes a little hard by the next day.


Baking Tin - 20 x 30cm




450g Plain Flour

225g Butter at room temp

225g Soft Brown Sugar

2tsp Ground Ginger

1tsp Bicarb of Soda

1tsp Cream of Tartar

  1. Mix together all the dry ingredients.

  2. Preheat your oven to 150c

  3. Rub in the butter with your fingers, this will take around 5-10minutes to make sure it's fully incorporated.

  4. You should then be able to press the mixture into the tin with the back of a spoon.

  5. Bake for 45 minutes until golden.

  6. Leave the gingerbread cool before cutting it.


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