Grasmere Gingerbread


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


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.


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