Grasmere Gingerbread


If you’re in the mood for some comforting wintry stodge, this cross between a flapjack and gingerbread is just what the doctor ordered! We need extra energy to keep us warm, right?

(makes 12)

450g oats

225g pale muscovado sugar

225g butter

2 tbsp golden syrup

4 tsp ground ginger

½ tsp baking powder

1 pinch allspice

  1. Pre-heat oven to Gas 4 / 180oC
  2. Line a swiss roll or baking tin measuring about 9 x 13 inches with greaseproof paper and grease it very well, or else use a silicone pan
  3. Stir the dry ingredients together.
  4. Melt the butter and syrup over low heat.
  5. Pour the butter mixture on to the dry ingredients
  6. Stir well to make a fairly stiff mixture.
  7. Spread the mixture evenly over the base of the prepared tin.
  8. Bake for 25-30 minutes.
  9. Remove from the oven and into squares or fingers whilst still warm. (The mixture may still be runny when removed from the oven)
  10. Leave biscuits in the tin until they are completely cold.

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