Grasmere Gingerbread (style-3)
A tasty, chewy, emulation of Grasmere gingerbread, inspired by Jamie Oliver's version of this favourite. This is a thin, soft ginger slice with a crumbly top.
Recipe uploaded by
1 rating
Member
Leave a comment or rate this recipe
Flag this recipe as inappropriate
Please let us know your name and the reason you find the recipe inappropriate.
Difficulty and servings
Makes 20 pieces
Preparation and cooking times
plus 1 hour cooling.
- In a food processor, mix up the initial dry mix (all crumbled: shortbread/oatcakes/ginger biscuits, plus sugar/ginger). Whiz until a medium/fine crumb. Remove 35g, to use as topping after baking.
- Put remainder into a large bowl.
- Chop up the cryst. ginger and mixed peel until about 1 to 3mm size (adding some of the oat flour on the chopping board makes this easier). Add this, and the other 'additions to dry mix' ingredients to the bowl. Mix in.
- In a small pan, add the ingredients of the toffee mix, and heat slowly, with stirring, to boil. Check boiling point with a toffee thermometer. When boiling point reaches 119 deg C, pour onto dry mix. Stir in thoroughly; it will be a stiff but moist mix. Transfer to baking tray, and smooth out evenly to eliminate gaps
- Bake for 17mins in the middle of a preheated oven at Gas Mark 3
- While hot, coat top with a syrup/water mix (80:20), then spread on topping evenly. Firmly smooth the topping into the surface. Bake for a futher 3 mins.
- Allow to cool. Divide up into 40mm squares (a pizza cutter works well). Enjoy! Please add comments on this Mk3 recipe.
- Tip: If it comes out too soft, slightly increase the baking time (and vice versa).
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1073640/
http://www.bbcgoodfood.com/recipes/1073640/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- For the initial dry mix:
- 80g Shortbread biscuit
- 100g Oatcake biscuit
- 15g Light soft brown sugar
- 30g Ginger nut biscuit
- 2.5ml Powdered ginger
- Additions to dry mix:
- 50g Mixed peel
- 35g Crystallised ginger
- 45g Oat flour
- 1/8 tsp Nutmeg (fresh ground)
- 1/4 tsp Allspice
- 2.5ml Powdered ginger
- Toffee mix:
- 80g Light soft brown sugar
- 70g Golden syrup
- 15g Treacle
- 55g Butter
Search Good Food
Advertisement
Difficulty and servings
Makes 20 pieces
Preparation and cooking times
plus 1 hour cooling.
Ingredients
- For the initial dry mix:
- 80g Shortbread biscuit
- 100g Oatcake biscuit
- 15g Light soft brown sugar
- 30g Ginger nut biscuit
- 2.5ml Powdered ginger
- Additions to dry mix:
- 50g Mixed peel
- 35g Crystallised ginger
- 45g Oat flour
- 1/8 tsp Nutmeg (fresh ground)
- 1/4 tsp Allspice
- 2.5ml Powdered ginger
- Toffee mix:
- 80g Light soft brown sugar
- 70g Golden syrup
- 15g Treacle
- 55g Butter
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
15 January 2011
mary rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
15 January 2011
mary commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
04 February 2011
Judith commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.