Grasmere Gingerbread

IMG_6423

This traditional English bake from the Lake District is all about texture and flavour, and the basic recipe will forgive some variation and interpretation.

IMG_6432

For the crumbly, sandy biscuit, I have included oatmeal gram for gram with plain flour. Black treacle and ground ginger combine for flavour.

The filling is a simple buttercream, enhanced with finely chopped candied ginger.

IMG_6470

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s