A couple of months ago my friend Jenna brought some home-made gingerbread along to our boys' joint birthday party. Utterly delicious, I decided, after sampling dozens of pieces, just to be sure! Yesterday I got the recipe and first thing this morning I was baking my first batch. It's incredibly easy - at least it would be if you didn't find that SOMEONE has wolfed down the last of the golden syrup and put it back in the pantry with only the barest scraping left in the bottom of the tin...luckily I only needed a little, and eked it out with the syrup from a jar of stem ginger.
And so...even with a generous pinch of incompetence and disorganisation, it turned out like this...absolutely amazingly scrummy. This is lighter than the original version because I used light brown instead of dark brown sugar, but it really didn't matter. Just look at them - squidgy AND crumbly at the same time!
Recipe for Jenna's Granny's Grasmere Gingerbread
12 oz flour (I used half plain and half self-raising)
6 oz soft brown sugar (can be light or dark or mix)
6 oz butter (soft)
1.5 teaspoons ground ginger
3 tablespoons golden syrup (approx - or replace some of this with syrup from stem ginger jar).
Whizz all ingredients in food processor until just forming dough (like a shortbread dough). Press down into a swiss roll tin (greased and floured) and use back of fork to press down and decorate. Bake in middle of oven at 180 c for about 15 mins - careful not to overcook or it will go too hard. Cut into pieces in the tin and leave ten minutes before putting on a cooling rack. Keeps for several days in a tin.
PS Golden syrup is a bit like American corn syrup I think.
@eleanor@buggus@slava@omabluebird@snowy I've put the gingerbread recipe in the comments under the gingerbread photo. Let me know if you try it and if it works out ok!
@mirmax thank you for the recipe follow! The ounces are all weights not volumes. We are meant to work in metric grams in the UK these days, but old family recipes like this one still live on in imperial weight! I hope you enjoy the recipe - I should mention that you can either melt the butter in a pan or just have it very soft - as long as it will form a dough.
December 29th, 2010
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12 oz flour (I used half plain and half self-raising)
6 oz soft brown sugar (can be light or dark or mix)
6 oz butter (soft)
1.5 teaspoons ground ginger
3 tablespoons golden syrup (approx - or replace some of this with syrup from stem ginger jar).
Whizz all ingredients in food processor until just forming dough (like a shortbread dough). Press down into a swiss roll tin (greased and floured) and use back of fork to press down and decorate. Bake in middle of oven at 180 c for about 15 mins - careful not to overcook or it will go too hard. Cut into pieces in the tin and leave ten minutes before putting on a cooling rack. Keeps for several days in a tin.
PS Golden syrup is a bit like American corn syrup I think.