The Grasmere Gingerbread Recipe is a traditional recipe that has been passed down through the generations. It is made with a gingerbread dough that is flavoured with cinnamon, nutmeg and cloves. The gingerbread is then baked in a round, shallow dish and is served with a sweet sauce made from honey, sugar and butter.
Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewellor greaseproof paper and grease it well.
Stir the dry ingredientstogether.
Melt the butter and syrup over low heat, pour on to the dryingredients and stir well to make a fairly stiff mixture.
Spread themixture evenly over the base of the prepared tin and bake at 350 F (180 C)gas mark 4 for 25-30 minutes.
Do not be alarmed by the fact that themixture will look a little runny when it emerges from the oven; this isnormal.
Mark the biscuits into fingers or squares while still warm butleave in the tin until completely cold.
Don't make the biscuits very big ~they are chewy and very filling.
Good exercise for the jaws and high incalories.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewellor greaseproof paper and grease it well.
Stir the dry ingredientstogether.
Melt the butter and syrup over low heat, pour on to the dryingredients and stir well to make a fairly stiff mixture.
Spread themixture evenly over the base of the prepared tin and bake at 350 F (180 C)gas mark 4 for 25-30 minutes.
Do not be alarmed by the fact that themixture will look a little runny when it emerges from the oven; this isnormal.
Mark the biscuits into fingers or squares while still warm butleave in the tin until completely cold.
Don't make the biscuits very big ~they are chewy and very filling.
Good exercise for the jaws and high incalories.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
