Ultimate gingerbread
The best gingerbread I've ever eaten in my life is from a shop in Grasmere, in the Lake District, that I visited some years ago. They use a secret recipe which is about 150 years old and, of course, they wouldn't let me in on it, so I decided to have a go at my own... and it's not half bad – in fact, this will be some of the best gingerbread you'll ever eat! So, here we go. Don't forget, you can eat this simply as a biscuit, but it also works well sprinkled over ice cream or dipped into warm compote and cream for afternoon tea. And it's especially nice when used as a cheesecake base.
Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400 g shortbread
- 170 g coarse demerara sugar
- 3 level teaspoons ground ginger
- 40 g mixed peel, chopped
- 40 g crystallized ginger, chopped
- 70 g plain flour
- 1 pinch baking powder
- 40 g golden syrup
- 40 g treacle
- 70 g unsalted butter