Grasmere Gingerbread

450g (1lb) Fine Oatmeal
225g (8oz) Pale Muscovado Sugar
225g (8oz) Butter
2 tbsp Golden Syrup
4 tsp Ground Ginger
½ tsp Baking Powder
1 pinch Allspice

Pre-heat oven to 180°C: 350°F: Gas 4
Line a swiss roll or baking tin measuring about 9 x 13 inches with greaseproof paper and grease it well.
Stir the dry ingredients together.
Melt the butter and syrup over low heat.
Pour the butter mixture on to the dry ingredients
Stir well to make a fairly stiff mixture.
Spread the mixture evenly over the base of the prepared tin.
Bake for 25-30 minutes.
Remove from the oven and into squares or fingers whilst still warm.
The mixture may still be runny when removed from the oven.
Leave biscuits in the tin until they are completely cold.
Makes 18

Baking Recipes

Grasmere Gingerbread