If you like your gingerbread fiery, this is the one for you. With a firm, but crumbly and chewy texture, this Grasmere ginger shortbread isn’t too different from the original Grasmere gingerbread.
Ever since I first tasted Grasmere gingerbread, I have wanted to try and find the recipe. I find its unique texture and fieriness particularly appealing. As I don’t get up to the Lake District very often, maybe once every decade, I really want to make some myself. Sadly the recipe is a closely kept secret. This version, Grasmere ginger shortbread, is the closest I’ve come to it.
Grasmere Gingerbread
The now famous Grasmere gingerbread was originally created in 1854, by local village woman Sarah Nelson. She started selling her delicacy outside her house to locals and tourists alike and its fame soon spread. Despite a life of grinding hard work and losing all of her children, Sarah founded a thriving business, no mean achievement for a woman of her day.
More than 160 years later, the gingerbread is still made to her recipe in the very same house.
CT and I spent a few wonderful days near Grasmere a few years ago and somehow we just couldn’t help but walk the mile around the lake to the Grasmere Gingerbread shop and buy a pack or two to fuel us on our daily treks.
Grasmere Ginger Shortbread
Over the years, I’ve spotted recipes trying to emulate this most revered gingerbread, but I’ve never seen one that looked much like it. Flicking through a library copy of The Great British Bake Off Big Book of Baking by Linda Collister recently, I spotted another version, Grasmere ginger shortbread. It looked as though it was worth a try, so try it out I did.
I added quite a bit more ginger to the recipe and used fine demerara sugar instead of light muscovado. The result, whilst not quite the real deal, wasn’t too far off either and it was really very pleasing – well worth making again in fact. It had a good gingery flavour with a firm slightly sticky crumbly texture. On trying a piece, CT remarked “never mind Kendal mint cake, this will get you up a few mountains”.
I wrapped some of my Grasmere ginger shortbread up in greaseproof paper, as per the real Grasmere Gingerbread and took it as a gift to a friend I was staying with in London. The reason for my visit was the World Chocolate Forum, but more of that in a later post. I was shocked to find, my friend had never heard of Grasmere Gingerbread. She was, however, pleased with mine.
October must be the month for ginger, because this time last year I made these ginger chocolate oaty biscuits which were rather good too.
Other Ginger Biscuits You Might Like
- Crystallised ginger shortbread biscuits – Tin and Thyme
- Ginger oat chewy creams – Casa Costello
- Ginger spice cookies – Family Friends Food
- Grandma Monearn’s ginger shortbread – Foodie Quine
- Ginger toms – It’s Not Easy Being Greedy
- Jane’s ginger cookies – Elizabeth’s Kitchen Diary
- Gingernuts with custard cream filling – United Cakedom
- Spicy gingerbread with limoncello icing – Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this Grasmere ginger shortbread, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them..
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If you’d like more ginger recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Grasmere Ginger Shortbread. PIN IT.
Grasmere Ginger Shortbread – The Recipe
Grasmere Ginger Shortbread
Ingredients
- 150 g wholemeal spelt
- 150 g plain white flour
- 50 g fine or medium oatmeal I used fine
- 1 ½ tsp ground ginger
- ½ tsp bicarbonate of soda
- 125 g fine demerara sugar or light muscovado
- 125 g slightly salted butter
- 50 g crystalised ginger - chopped finely
Instructions
- Place all the dry ingredients into a bowl and cut in the butter.
- Rub between fingers until mixture resembles breadcrumbs, or pulse in a food processor.
- Stir in the crystallised ginger.
- Press all but 4 tbsp into an 8" (20cm) sq silicone mould or lined cake tin with the back of a spoon.
- Sprinkle over the reserved mixture.
- Bake at 180℃ (350℉, Gas 4) for about 25 minutes, when the top should be golden, but not burnt.
- Cut the shortbread into 16 fingers whilst still warm, then leave in the mould to cool.
Made today lovely tasting shortbread not quite Grasmere but delicious none the less – thank you
Thanks for letting me know Sharon. I’d love to get the real recipe, I think lots of people would, but this is the closest I’ve come to it yet.
Sharon,
If you like Grasmere Gingerbread, you might like to try my recipe which can be found on the Cookpad website under the title ‘Morpeth Zesty Gingerbread’. It is referenced in a comment from me below.
If you do try it, please post a comment here. I have spent several years, and tried many variants, developing this recipe and have many satisfied tasters! Should you have any queries or problems, just post your query here.
Good luck, and enjoy!
New recipe post:
I have recently posted a recipe which has been developed over several years, and was inspired by my tasting of Grasmere Gingerbread. You can find it on the ‘Cookpad’ website, under the title ‘Morpeth Zesty Gingerbread’.
https:// cookpad.com/uk/recipes/12802619-morpeth-zesty-gingerbread
It is a little thicker than the ‘real thing’ which helps to give it a pleasing chewy texture, and has a crunchy rather than crumbly topping. In its favour the chewy texture lasts for at least a couple of weeks. Enjoy!
Hi Geoff, glad you found somewhere to post your recipe. I shall have to give it a go.
Choclette,
I recently made another batch of my Grasmere gingerbread (style), using some toasted oatmeal in the topping, as you suggested. It has come out very well. If I sent you my recipe, with a photo, would you be happy to put it onto your website, so that anyone could access it, and comment on it in the normal way?
Hi Geoff. Yay! Glad that worked. I can’t post your recipe on the blog, but I’m happy for you to put it up on this post as a comment.
Did your try Geoff’s recipe? I’m very intrigued about this cookie (if I may say so) I will definitely try your recipe but his instructions sounded interesting too. Please let us know what you think, thanks for replying and sharing
Hi Basak. No I haven’t tried to make Geoff’s recipe, but I did try one of his gingerbreads. It was very good, but I’m not sure it was any closer to the original than mine.
Once I can go again the the grocer I plan on trying this. ( the COvid 19 thing happening). Not sure if this is the ginger shortbread I tasted 40 years ago however, it was in the Lake District and was from a house and people kept streaming in to get some. It looks crumblier than I remember but then again, it has been 40 years. Any suggestion for a substitute for wholemeal spelt? A mix of whole wheat and regular all purpose flour? Thanks.
Hi Brigid. This is my take on that wonderful ginger shortbread from the Lake District. The recipe is secret, so no-one can replicate it. This is the nearest I’ve got to it, but it’s not exactly the same. Yes a ix of whole wheat and regular flour would be fine. I’d go 50:50. And good look with not getting this horrid virus. Stay well.
Although I have not given this recipe a go, I have tried out many others over the last 15 years or so.
I have not found any of them very satisfactory and ended up developing one of my own which has been received very favourably by several friends. It overcomes one of the limitations of the true Grasmere Gingerbread in having a somewhat longer shelf life (the original GG goes very hard after a few days, whereas my version maintains a consistent ‘chewiness’ for at least 3 weeks).
My recipe combines a mix of dry ingredients with a sugar/syrup/butter mix that has been boiled to a set temperature. The dry mix contains a combination of flours, mixed peel, crystallised ginger, and a range of 3 spices. The combined mix gets a top layer added which includes toasted porridge oats, before being baked. The result is a tasty and chewy, with a slightly crunchy top layer. I don’t pretend it is identical to the original GG, but it is close! I can send you a photo, or even a sample if you are interested.
Oh how very exciting Geoff. So many people love this stuff and we’re all trying to get that recipe. I would indeed like to see a photo and I’d be very interested in trying some too.
Choclette, thank you so much for posting the results of your explorations. For me, it is a very close match to the original. Like other reviewers, the first time I tried Grasmere gingerbread I was hooked, and now I always stock up whenever I am near the Lakes. But then I hanker for it when the stocks run out, so I am delighted to discover your recipe. It is very easy to make and particularly satisfying!
Thank you Gordon. I haven’t been to the Lakes for years so I’m feeling a bit deprived. But this is the nearest I’ve ever come to it, so I’m glad you liked it too.
The recipe’s good, but not close enough to the real thing. The ones you get from Grasmere Gingerbread are a bit more fiery in ginger spice, and more gooey in the middle, which suggest that more that 1 rounded tsp of ginger is required. Also, I suspect there might be some honey or maple syrup required to get that gooey centre. I’m going to keep trying, thanks for posting this, I suspect I’ll be tweaking this recipe till I get closer to the real thing.
Thanks for trying the recipe and the feedback. Do let me know if you get something that’s closer to the real thing. It’s been a long time since I tried it now, but I don’t remember a gooey centre.
I don’t think I’ve ever tried ginger shortbread but what a brilliant idea! It must have a great fiery kick!
If ever you’re up in the Lake District, you absolutely must go to Grasmere and get some of their shortbread. It’s really unusual and you’d love it Corina.
Looks an amazing texture. I’m always keen to try new and different forms of gingerbread!
I have some of your ginger biscuits on my “must make” list CC. I’m astonished just how many different kinds there are.
These look like they have a wonderful crumbly, short texture! The addition of the oatmeal and crystallised ginger must take them to an altogether different level!
They have an odd texture, a bit like the originals, so not exactly short. They are quite hard at the bottom with a crumbly bit on the top. I may not be selling it very well, but it works 🙂
Mmm these would wonderfully go with a cup of hot (ginger) tea in the fall! 🙂
Ooh yes Stella, I wish I’d tried one with some hot ginger tea. Will just have to make some more so I can 😉
I’ve never heard of it either. Bet I come across it again somewhere this week. That’s what always seems to happen! Sounds delish.
Hehe Claire, you might be lucky and have a friend returning from the Lake District with the real deal 🙂
Oh good grief this looks good!!! I love ginger and crumbly, sweet gingerbread just can’t be beaten! I think I might have to have a go at making this myself…gluten-free, dairy-free and refined sugar-free! I’ll let you know if it works 😉
I’m sure this would be fine Vicki if you used coconut oil instead of butter, coconut sugar or rapedura instead of sugar and GF flour. That’s how I’d make it anyway. Let me know 🙂
Such wonderful recipes. Thanks! God bless you and yours. In Christ, Allen.
Thank you Allen
This looks lovely! I’ve never tried the original but I like the idea of a crumblier shortbread texture rather than a sticky cakey gingerbread!
This definitely isn’t cakey Alicia, but be warned, it is very moreish.
This sounds just right to me. I’m longing for a taste of gingerbread now. It’s many a long year since I first tried Grasmere Gingerbread but I can remember being a bit surprised by the texture. It just wasn’t what I expected from gingerbread but it’s just the perfect thing to munch on when walking or, in my case, getting lost in the Lake District.
Getting lost in the Lake District is part of the experience Phil; it’s no good going there without an adventure or two to tuck into your belt 😉 Yes, the gingerbread is very different to anything else I’ve ever come across.
Great receipe. I love shortbread, this flavors are fantastic. Thanks. Have a great week. Regars Ingrid
Thanks Ingrid, it’s a bit different from your average shortbread, but still very good.
I’m a huge shortbread lover, and I can’t wait to try this, the flavors sound so deep and rich!
Thanks Sue, I am rather wishing I had some in the house now, but it’s probably a good thing I don’t as I’m on a fast day.
Ooh, ginger and shortbread – two of my favourite ingredients together in one recipe!
Haha, I’m a bit of a ginger fiend too and CT loves his shortbread, so this was a particularly good bake to make 😉
i’ve never heard of this but I want some! That’s for sure! i love it when you discover something and then try and recreate it… it’s the discovery of food which is so enjoyable!
It’s one of those iconic foods everyone is desperate to recreate, but somehow you can’t quite do it. This is delicious in it’s own right though and does have the right sort of texture.
How I agree with you! I too LOVE Grasmere gingerbread and I have to admit it’s always the first thing in my mind when I suggest a trip to the lake district! I love the little shop and the smell is heavenly! I always buy lots of packets, with the aim of giving them to friends and family as presents but I have to confess that I usually eat most of it! I’ve looked for the recipe too over the years but they certainly do guard their secret well! I will definitely be trying yours though – it sounds delicious. Oh, and you can actually buy the gingerbread online now too!
When I was writing the post, I noticed you could buy it online, but it somehow doesn’t seem quite right. Part of the ritual is to queue up in the spice scented shop or receive a packet from a friend who has visited. I think I may have been guilty of eating most of the ones we bought back as gifts too 😉
Shamefully I have to admit I have never heard of it before this post! It does look like an absolutely amazing recipe though and one well worth trying!
If ever you go to the Lake District Judith, you really must try it – it’s iconic 🙂
This sounds lovely, I love gingerbread made with wholewheat flour, so much more texture. Never tried it with ginger though!
Yes, I’ve always baked with wholemeal flours Becca and love the nuttiness and texture it brings.
I love gingerbread! I can’t say I’ve ever tried Grasmere Gingerbread though, it looks so pale! I definitely like the sound of it! Funnily enough I was up in the Lakes over the weekend, although I never got to Grasmere.
Mine looks a lot paler than the original Rachel, but it had the right sort of texture and it was delicious. Next time you’re in the Lakes, do go to Grasmere and try some.
I’ve never heard of Grasmere ginger either. Ginger is one of my favourite spices and I bet these taste fantastic!
It’s one of those foods that has become a bit of a cult Ceri. Well worth trying if you ever get a chance, though it’s to very paleo friendly.
Ginger and shortbread? You’ve got my attention! I love making foodie gifts for friends too – the parcel looks so cute x
Thanks Emily. I don’t always manage it, but I try to make something when visiting friends.
I LOVE Grasmere! And the gingerbread of course – Thank so much for sharing your recipe – Will definitely be trying to recreate memories of happy holidays. We will hopefully be visiting Grasmere on Wednesday – will think of you! Thanks for the mention of my Ginger Creams – Have shared x
Ooh Wednesday is not far away Helen. I am trying very hard not to be jealous.
Yum! Definitely going to have to try this one. Ryan has literally just brought some of the authentic version home from the Lakes – our first time trying it – so a comparison will be fresh in our minds 🙂
Many brownie points to Ryan. I love the stuff, but haven’t had any for eight years. What did you think?