Ah, the Lake District. Hugh and I were not far from Grasmere only last weekend on a little break so I thought I’d make the second of the Grasmere Gingerbreads. You can just imagine William Wordsworth tucking into these after his daffodil sandwiches of an afternoon or whatever. It’s what we would have done if it HADN’T PISSED IT DOWN all weekend. Hey-ho.
This is a bit different to Grasmere Gingerbread I in that it is made with wholemeal flour. Usually wholemeal flour based biscuits and cakes are found in the vegan health food shop and taste awful, but don’t let that put you off; these are delicious and easy to make too:
Start by sieving 8 ounces of flour along with ½ teaspoon each of cream of tartar and bicarbonate of soda and 3 decent teaspoons of dried ground ginger (don’t be scanty, it can take it). Rub in 6 ounces of butter and then mix in 5 ounces of soft dark brown sugar and a dessertspoon of golden syrup. You should end up with a dark rubble. Line a roasting tin or oblong pan with greaseproof paper and pour the mixture in, pressing it down firmly. Bake for 45 minutes at 160⁰C. Remove and cut into rectangles whilst still hot and cool on a rack.
#244 Grasmere Gingerbread II. Really good this one. The wholemeal flour and treacly taste combine well here to make a rich crumbly, though very slightly chewy bittersweet biscuit. I shall definitely be making these again. I reckon if crushed, they would make a very good crumble topping. Tres bon. 7/10