This recipe was invented around 1854 in the village of Grasmere England by Sarah Nelson. You can still buy gingerbread made to this gingerbread recipe at the same place by the same family for over 165 years. Now the recipe I'm making... may not be the original but it tastes fantastic none-the-less. Interestingly... after the tasting, Julie kept saying "I've had this before", and sure enough she found deep in a box of mementos from a trip to England with her Mom, a wrapper from Sarah Nelson's Grasmere Gingerbread shop. Julie had been there and thought they were so good she kept the wrapper!
|All purpose flour||225 Gram|
|Baking soda||1/2 Teaspoon|
|Cream of tartar||1/2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Brown sugar||200 Milliliter|
|Golden syrup||1 Tablespoon|
1. Pre-heat oven to 170ºC (325ºF).
2. Butter a 20 cm (8 inch) sandwich (cake) tin.
3. Place the flour, bicarbonate of soda, cream of tartar, ground ginger and butter in a food processor.
4. Pulse until it resembles fine crumbs.
5. Transfer to a bowl and mix in the brown sugar.
6. Add the golden syrup and stir into the mixture with a knife.
7. Press the mixture in the tin, and bake for 45 to 50 minutes until golden brown.
8. Remove from the oven and sprinkle with granulated sugar.
9. Leave to cool in the tin for 15 - 20 minutes, then cut into wedges.
10. Serve and Enjoy!