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Grasmere Gingerbread Shortbread


Make your own Grasmere Gingerbread at home. This delicious Grasmere Gingerbread Shortbread  pays homage to the famous Grasmere Gingerbread from the Lake District in Cumbria.

Grasmere Gingerbread Shortbread Fingers


GRASMERE GINGERBREAD SHORTBREAD 


We enjoyed a lovely holiday to the Lake District recently, and one of our abiding memories 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!

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 Gingerbread 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 of the hard work, so anyone can give this a go, whatever their level of ability in the kitchen.

Gingerbread Shortbread Fingers in baking tin

TOP TIPS FOR MAKING THE GINGERBREAD SHORTBREAD



Make it more gingery by adding another chopped ball of stem ginger.

Sandwich two fingers together with some vanilla buttercream for real indulgence. Or, how about spreading a thin layer of Cornish clotted cream on top!

The shortbread will keep for 3 days in an airtight container or can be frozen for up to 3 months.

Make a double batch as it will be VERY popular! Make this easy recipe for charity bake sales or parties.



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Grasmere Gingerbread shortbread



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      Cut slice of gingerbread shortbread

      STEP BY STEP GRASMERE GINGERBREAD SHORTBREAD



      Grasmere Gingerbread Shortbread
      Baking
      Baking
      Yield: 16 bars
      Author:

      Grasmere Gingerbread Shortbread

      Grasmere Gingerbread Shortbread

      Prep time: 15 MCook time: 25 MTotal time: 40 M
      Make your own Grasmere Gingerbread at home. This delicious Grasmere Gingerbread Shortbread pays 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 ball Stem Ginger from a jar, chopped
      • 125g Lightly Salted Butter, chilled and diced

      Instructions:

      1. Heat the oven to 180°c (160°fan) and grease and line a 20 X 30cm tin.
      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.
      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.
      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.
      Calories
      154.47
      Fat (grams)
      6.72
      Sat. Fat (grams)
      4.08
      Carbs (grams)
      22.07
      Fiber (grams)
      1.33
      Net carbs
      20.74
      Sugar (grams)
      7.68
      Protein (grams)
      2.38
      Sodium (milligrams)
      52.97
      Cholesterol (grams)
      16.80
      Calories and nutrition for 1 serving

      Did you make this recipe? Let me know in the comments!
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      Created using The Recipes Generator
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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!

        ReplyDelete