Title: Grasmere Gingerbread
Categories: Bread British European
Yield: 18 Servings
| 1 | lb | Fine oatmeal |
| 1/2 | ts | Baking powder |
| 4 | ts | Ground ginger |
| 1 | pn | Allspice |
| 1/2 | lb | Pale muscovado sugar |
| 1/2 | lb | Butter |
| 2 | tb | Golden syrup |
Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewell
or greaseproof paper and grease it well. Stir the dry ingredients
together. Melt the butter and syrup over low heat, pour on to the dry
ingredients and stir well to make a fairly stiff mixture. Spread the
mixture evenly over the base of the prepared tin and bake at 350 F (180 C)
gas mark 4 for 25-30 minutes. Do not be alarmed by the fact that the
mixture will look a little runny when it emerges from the oven; this is
normal. Mark the biscuits into fingers or squares while still warm but
leave in the tin until completely cold. Don't make the biscuits very big ~
they are chewy and very filling. Good exercise for the jaws and high in
calories. Source: Philippa Davenport in "Country Living" (British), March
1989.