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Grasmere Ginger Shortbread Fingers


Grasmere Gingerbread Shortbread Fingers
We enjoyed a lovely holiday to the Lake District back in April (which seems like a lifetime ago now) and one of our abiding memories of the holiday was the delicious Grasmere Gingerbread, bought warm, straight from their tiny shop in the beautiful village of Grasmere. It was utterly amazing and I will never forget that first bite. If you're in the Lake District, you absolutely must pay a visit - but go early to avoid the bus loads of tourists that visit daily, otherwise you'll be queuing for quite a while (not that it wouldn't be worthwhile of course).

Living in Cornwall, I'm a bit far away to make regular trips up there, so I decided to try and recreate the intense gingery flavours in this Ginger Shortbread recipe and although it will never match up to the original, it comes a pretty close second. Shortbread has got to be one of the easiest things to make and bake - the food processor does all the hard work, so anyone can give this a go, whatever their level of ability in the kitchen.
Grasmere Gingerbread Shortbread Fingers

TOP TIPS FOR MAKING THE GINGER SHORTBREAD

  • Make it more gingery by adding another ball of stem ginger.
  • Sandwich two fingers together with some ginger flavoured buttercream for real indulgence.
  • The shortbread will keep for 3 days in an airtight container or can be frozen.
  • Make a double batch as it will be VERY popular!

OTHER GINGERY RECIPES YOU MIGHT LIKE

Grasmere Gingerbread Shortbread Fingers

GRASMERE GINGERBREAD SHORTBREAD FINGERS


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Grasmere Ginger Shortbread

Grasmere Ginger Shortbread Fingers

These delicious Grasmere Ginger Shortbread Fingers pay homage to the famous Grasmere Gingerbread from the Lake District in Cumbria.
Ingredients
  • 150g Plain Flour
  • 150g Plain Wholemeal Flour
  • 50g Oatmeal
  • 1 TSP Ground Ginger
  • 1/2 TSP Bicarbonate of Soda
  • 125g Light Brown Sugar
  • 1 Lump Stem Ginger from a jar, chopped
  • 125g Lightly Salted Butter, chilled and diced
Instructions
Step 1: Heat the oven to 180°c (160°fan) and grease and line a 20cm square tin.Step 2: Tip the flours, oatmeal, ground ginger, bicarb, sugar and stem ginger into the bowl of a food processor. Pulse a few times to combine. Add the lumps of butter and pulse until the mixture looks like sand.Step 3: Remove 4 TBSP of the crumbs and set aside then tip the rest of the ginger crumbs into the prepared tin. Press it down with the back of a spoon then sprinkle over the reserved crumb.Step 4: Bake in the oven for 25 minutes then place on a wire rack and cut into 16 fingers. Leave to firm up and cool before removing from the tin.

Details
Prep time: Cook time: Total time:
Yield: makes 16 fingers


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Grasmere Gingerbread Shortbread Fingers

Beth Sachs
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2 comments:

  1. Beth, you were on my mind to visit this morning because I was just watching Poldark yesterday (Cornwall)! Little did I know I'd find a Cumbrian recipe - dear to me because that is where my mother's family came from. I love shortbread, but I've never made a ginger shortbread. Must give this a try - it looks wonderful!

    ReplyDelete
  2. these sound a bit different but lovely. Wish I could bake and not burn things!

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