I've lost my original recipe, so I tweaked one from Jane Grigson's English Food. If you've never tasted Grasmere gingerbread before, it's like an oaty, ginger shortbread.
- 6oz/150g SR flour
- 4oz/100g fine oatmeal (or porridge oats)
- 6oz/150g soft brown sugar
- 6oz/150g butter/dairy-free spread
- 1-2 tsp ground ginger
If using porridge oats, whizz in the food processor for a few seconds.
Mix all of the dried ingredients together.
Rub in the butter/spread or mix in the food processor - the resulting mixture should be fairly dry and will look something like the Sahara desert - don't worry, it will stick together as it cooks!
Tip the mixture into a well greased baking tray (25x30cm) and press down firmly with the back of a spoon.
Bake for approx. 25-30 minutes or until golden brown.
Remove from the oven and mark into pieces with a sharp knife.
Allow to cool fully in the tray before removing and breaking up.
Suitable for freezing.
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