Grasmere Ginger Shortbread – A Fiery, Crumbly, Chewy Delight
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.
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 rounded 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℃ 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.
Notes
Other ginger biscuits you might like:
- Dark chocolate dipped ginger biscuits (gluten free) – Natural Kitchen Adventures
- Ginger oat chewy creams – Casa Costello
- Ginger spice cookies – Family Friends Food
- Ginger toms – It’s Not Easy Being Greedy
- Gingernuts with custard cream filling – United Cakedom
- Grandma Monearn’s ginger shortbread – Foodie Quine
- Jane’s ginger cookies – Elizabeth’s Kitchen Diary
- Spicy gingerbread with limoncello icing – Tin and Thyme
Keep in Touch
If you make this Grasmere ginger shortbread, I’d love to hear about it in the comments below or via social media. A photo is always good too. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Grasmere Ginger Shortbread. PIN IT.
Emma Cooper
5th October 2015 at 12:02 pmYum! 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 🙂
Choclette
5th October 2015 at 8:41 pmMany brownie points to Ryan. I love the stuff, but haven’t had any for eight years. What did you think?
Helen at Casa Costello
5th October 2015 at 12:10 pmI 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
Choclette
5th October 2015 at 8:41 pmOoh Wednesday is not far away Helen. I am trying very hard not to be jealous.
Emily
5th October 2015 at 12:40 pmGinger and shortbread? You’ve got my attention! I love making foodie gifts for friends too – the parcel looks so cute x
Choclette
5th October 2015 at 8:42 pmThanks Emily. I don’t always manage it, but I try to make something when visiting friends.
Ceri
5th October 2015 at 1:05 pmI’ve never heard of Grasmere ginger either. Ginger is one of my favourite spices and I bet these taste fantastic!
Choclette
5th October 2015 at 8:44 pmIt’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.
Rachel
5th October 2015 at 1:51 pmI 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.
Choclette
5th October 2015 at 8:45 pmMine 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.
Becca @ Amuse Your Bouche
5th October 2015 at 3:05 pmThis sounds lovely, I love gingerbread made with wholewheat flour, so much more texture. Never tried it with ginger though!
Choclette
5th October 2015 at 8:45 pmYes, I’ve always baked with wholemeal flours Becca and love the nuttiness and texture it brings.
Judith (Mostly About Chocolate Blog)
5th October 2015 at 3:59 pmShamefully 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!
Choclette
5th October 2015 at 8:46 pmIf ever you go to the Lake District Judith, you really must try it – it’s iconic 🙂
Katharine
5th October 2015 at 4:20 pmHow 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!
Choclette
5th October 2015 at 8:49 pmWhen 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 😉
Dom
5th October 2015 at 6:36 pmi’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!
Choclette
5th October 2015 at 8:50 pmIt’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.
Kacie
5th October 2015 at 6:38 pmOoh, ginger and shortbread – two of my favourite ingredients together in one recipe!
Choclette
5th October 2015 at 8:52 pmHaha, I’m a bit of a ginger fiend too and CT loves his shortbread, so this was a particularly good bake to make 😉
sue|theviewfromgreatisland
5th October 2015 at 6:54 pmI’m a huge shortbread lover, and I can’t wait to try this, the flavors sound so deep and rich!
Choclette
5th October 2015 at 8:53 pmThanks 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.
Ingrid
5th October 2015 at 10:18 pmGreat receipe. I love shortbread, this flavors are fantastic. Thanks. Have a great week. Regars Ingrid
Choclette
6th October 2015 at 8:22 pmThanks Ingrid, it’s a bit different from your average shortbread, but still very good.
Phil in the Kitchen
5th October 2015 at 11:00 pmThis 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.
Choclette
6th October 2015 at 8:24 pmGetting 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.
Alicia (foodycat)
6th October 2015 at 3:07 amThis looks lovely! I’ve never tried the original but I like the idea of a crumblier shortbread texture rather than a sticky cakey gingerbread!
Choclette
6th October 2015 at 8:26 pmThis definitely isn’t cakey Alicia, but be warned, it is very moreish.
Allen
6th October 2015 at 9:08 amSuch wonderful recipes. Thanks! God bless you and yours. In Christ, Allen.
Choclette
6th October 2015 at 8:26 pmThank you Allen
Vicki Montague - The Free From Fairy
6th October 2015 at 12:58 pmOh 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 😉
Choclette
6th October 2015 at 8:29 pmI’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 🙂
Claire @foodiequine
6th October 2015 at 7:16 pmI’ve never heard of it either. Bet I come across it again somewhere this week. That’s what always seems to happen! Sounds delish.
Choclette
6th October 2015 at 8:32 pmHehe Claire, you might be lucky and have a friend returning from the Lake District with the real deal 🙂
Stella @ Stellicious Life
8th October 2015 at 10:28 amMmm these would wonderfully go with a cup of hot (ginger) tea in the fall! 🙂
Choclette
8th October 2015 at 2:51 pmOoh yes Stella, I wish I’d tried one with some hot ginger tea. Will just have to make some more so I can 😉
Kate - gluten free alchemist
10th October 2015 at 11:45 pmThese 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!
Choclette
11th October 2015 at 10:23 amThey 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 🙂
the caked crusader
11th October 2015 at 10:50 amLooks an amazing texture. I’m always keen to try new and different forms of gingerbread!
Choclette
11th October 2015 at 1:06 pmI have some of your ginger biscuits on my “must make” list CC. I’m astonished just how many different kinds there are.
Corina Blum
6th March 2019 at 12:25 pmI don’t think I’ve ever tried ginger shortbread but what a brilliant idea! It must have a great fiery kick!
Choclette
6th March 2019 at 3:23 pmIf 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.
Chewy
11th March 2019 at 7:02 pmThe 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.
Choclette
11th March 2019 at 8:09 pmThanks 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.