This take on a famous local Gingerbread is almost as good as the original! So moreish, it won’t last long!
170g Demerara Sugar
3 level tsp Ground Ginger
40g Mixed Peel
40g Crystallized Ginger (chopped)
70g Plain Flour
1 Pinch of Baking Powder
40g Golden Syrup
70g Unsalted Butter
1. Preheat the oven to 170˚C (Fan 150˚C, Gas Mark 3). Grease and line a baking tin approx 20 x 35cm.
2. Combine the shortbread, sugar and 2 tsp of ground ginger in a blender until it resembles fine crumbs. Take out 100g of the mix to use later. Add in the ground ginger, crystallised ginger, mixed peel, flour and baking powder and pulse until well mixed.
3. Take a large pan and melt the syrup, treacle and butter, adding in the dry mixture when melted. Stir well and spread evenly into the prepared baking tray. Press down firmly with the back of a wooden spoon or spatula. Place in the oven for 10 mins.
4. Carefully take out and sprinkle with the saved crumb mix. Again spread and press down evenly then cut into slices.
Leave to cool in the tray then enjoy!!