Grasmere Gingerbread
A chewy, crumbly ginger shortbread from the Lake District, made with oats and a sticky, sugary top.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 16
- Level
- Easy
Grasmere gingerbread is somewhere between a biscuit and a cake. It's crumbly on top and chewy in the middle.
The original recipe is a closely guarded secret, but this version comes close.
Grasmere Gingerbread
40 min total · approx. 180 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 170°C / 150°C fan. Line a 20 x 30cm tin.
- Mix the flour, oatmeal, ginger, bicarbonate and sugar.
- Stir in the butter and syrup to make a crumbly mix.
- Press two-thirds firmly into the tin, then scatter the rest loosely on top.
- Bake for 25 minutes until golden. Mark into squares while warm and cool in the tin.
Cook's noteAdd a little chopped stem ginger for extra heat.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
