📝 About This Recipe
Born in the heart of the English Lake District in 1854 by Sarah Nelson, Grasmere Gingerbread is a legendary cross between a biscuit and a cake. Unlike soft sponge gingerbread, this version boasts a unique, shortbread-like crumb with a chewy center and a fiery, aromatic kick of ginger. It is a timeless British treasure that captures the misty, romantic essence of Cumbria in every spicy bite.
🥗 Ingredients
The Dry Base
- 250 grams All-purpose flour (sifted)
- 50 grams Whole wheat flour (adds a traditional nutty texture)
- 1/4 teaspoon Fine sea salt
- 1/2 teaspoon Baking powder
The Spice & Sugar
- 3 tablespoons Ground ginger (use high quality for best heat)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 150 grams Dark brown muscovado sugar (packed)
- 30 grams Crystallized ginger (very finely minced)
The Fats & Binding
- 200 grams Unsalted butter (cold, cubed)
- 1 tablespoon Black treacle (can substitute with dark molasses)
- 1 tablespoon Golden syrup (adds a mellow sweetness)
The Topping
- 2 tablespoons Demerara sugar (for a crunchy finish)
- 1/2 teaspoon Ground ginger (to dust over the top)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). Grease an 8-inch square baking tin and line it with parchment paper, leaving an overhang on two sides for easy removal.
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2
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and the 3 tablespoons of ground ginger until perfectly combined.
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3
Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs with no large lumps remaining.
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4
Stir in the dark brown muscovado sugar and the finely minced crystallized ginger, breaking up any sugar clumps with your fingers to ensure an even distribution.
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5
In a small saucepan over very low heat, gently warm the black treacle and golden syrup just until they become fluid; do not let them boil.
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6
Make a well in the center of your dry ingredients and pour in the warm syrup mixture. Stir with a wooden spoon until a stiff, slightly crumbly dough forms.
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7
Reserve about 3-4 tablespoons of the crumbly mixture in a small bowl to use as the topping later.
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8
Transfer the remaining dough into the prepared baking tin. Use the back of a metal spoon or a flat-bottomed glass to press the dough down firmly and evenly into the corners.
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9
Sprinkle the reserved crumbs over the pressed base, then finish with a generous dusting of demerara sugar and the extra half-teaspoon of ground ginger.
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10
Bake in the center of the oven for 30-35 minutes. The gingerbread is done when it is golden brown and feels firm to the touch but still has a slight 'give' in the center.
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11
Crucial Step: Remove from the oven and, while still hot in the tin, use a sharp knife to score the gingerbread into 12 or 16 squares. Do not try to remove them yet!
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12
Allow the gingerbread to cool completely in the tin. As it cools, it will harden from a soft bake into its signature unique texture.
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13
Once cold, lift the gingerbread out using the parchment paper tabs and snap or cut along the pre-scored lines. Serve immediately or store in an airtight container.
💡 Chef's Tips
Use the highest quality ground ginger you can find; the potency of the spice is the soul of this dish. Don't over-mix the dough once the syrup is added, or the gingerbread will become tough rather than short. Pressing the base firmly is key; if it's too loose, the gingerbread will crumble into pieces when you try to eat it. If you can't find golden syrup, light corn syrup is a functional substitute, though the flavor will be less buttery. This bake actually improves after 24 hours in a tin, as the spices mellow and the texture becomes perfectly chewy.
🍽️ Serving Suggestions
Serve with a steaming pot of Earl Grey or English Breakfast tea for the ultimate afternoon treat. Pair with a wedge of sharp Cumberland farmhouse cheddar for a traditional Northern English savory-sweet combination. Lightly warm a square and serve with a dollop of thick clotted cream and a few segments of preserved stem ginger. Enjoy as a hiking snack; its dense energy and warming ginger make it a favorite for walkers in the Lake District fells.