The village of Grasmere is famous for its gingerbread and I first tasted it when we went there recently. It was a bit of a surprise as it isn’t gingerbread as we know it. It isn’t cakey at all, in texture and consistency it’s more a cross between shortbread and flapjacks, and it is very good. As it’s quite robust it would be perfect for picnics or packed lunches. I knew I had seen a recipe for it in one of my many cookery books and at last I’ve just got around to trying it out.

Unfortunately Flickr has gone all wonky tonight, I hope I can add my photo soon.

Edited to add:- OK today; so here it is.

Grasmere Gingerbread

175g/6 oz wholewheat flour

50g/2 oz porridge oats

1/2 level teaspoon bicarbonate of soda

1 level teaspoon cream of tartar

2 level teaspoons ginger

175g/6 oz margarine

175g/6 oz brown sugar, muscavado gives a good flavour

50g/2 oz mixed dried peel finely chopped (optional)

Method:

1. Put flour and oats in a bowl and sift in bicarbonate of soda, cream of tartar and ginger. Mix well.

2. Rub in margarine, stir in sugar and mixed peel.

3. Press mixture into a greased Swiss roll tin, 28 by 18 cm/11 by 7 inches.

4. Bake in a warm oven, Gas 3, 325 F, 160 C, for about 30 minutes until brown.

5. Allow to cool in tin for 5 minutes then cut into fingers.

I did add the dried peel but 2 oz is an awful lot of peel so I added about half of that amount. It gives a lovely tang to the biscuits but even at half the amount it is very orangey, next time I think I’ll add some crystalized ginger too as I know that that would go down well with Gordon, our youngest son, who says that it isn’t possible for something to be too gingery. I’ll have to think of a new name for it then.

I made the dried peel myself, it’s a bit of a faff to do but I couldn’t find it in my local supermarket. I usually have an orange every day so waited until I had about a week’s worth of peel stored in a tub in the fridge before making it.

Dried peel is different from candied peel, which as you would expect has sugar added to it.

To make dried peel pare the bitter pith from the skin and cut the skin into strips, spread out on a baking tray and dry in the oven on a very low heat. Half an hour should do it but keep an eye on it as it will burn easily. It will keep well in a jar. Mine was very dry and brittle, maybe a wee bit overdried but it made it very easy to break it smaller, by putting into a small bowl and bashing it with the end of my rolling pin.

This is linked with Beth Fish Reads Weekend Cooking