Crunchy Gingerbread Men
350g or 12oz plain
5ml or a level
teaspoon of bicarbonate of soda
10ml or 2 level
teaspoons of ground ginger
100g or 4ozs of butter
(or block margarine)
175g or 6ozs of
demerara sugar (and some to decorate)
60 ml or 4 level
tablespoons of golden syrup
1 egg beaten
Grease 3 baking
flour, bicarbonate of soda and ginger into a bowl. Rub in
mixture looks like fine crumbs. Stir in sugar. Beat
into egg and stir into bowl. Mix to a dough, knead until
Divide into two. Roll out on floured surface to
(1/4 inch) thickness. Stamp out fingers and place on baking
sheets. Decorate with currants if desired. Sprinkle
demarara sugar. Bake at Gas Mark 5, 375°F or 190°C
for12- 15 minutes.
Sadie's Ginger Cake
3oz lard (you could use more butter if preferred)
4oz black treacle
8oz demerara sugar
10oz S.R. flour
3 level teaspoons ginger
5 fluid ounces milk
Melt fats, sugar, & syrup and stir in flour & ginger.
Add beaten eggs & milk .
Bake (in a 2lb loaf tin) for one to one hour, 15 minutes at Gas 2-3,
320°F or 160°C.
8oz plain flour
½ teaspoon of baking powder
teaspoon of ground ginger
mix the flour, sugar, baking powder and ginger. Melt the
(but do not let it become oily), add the egg, and, after beating well
add the flour mixture.
Mix all well by hand, then flour the
hands and roll pieces of the mixture into small balls. Place
thses well apart on a floured baking trayand press each ball once on
Bake in a very moderate oven, at
Gas 3-4, 350°F or 180°, for 30 minutes, taking care that the biscuits
do not brown. They should spread out whilst cooking, but will
do if the mixture is too stiff; if necessary a little milk can be added
After baking leave the biscuits on the tray to cool.
The original recipe is a secret, but here is one of the same type which
will give an idea of this Lakeland Speciality.
8oz plain flour
½ teaspoon of bicarbonate of soda
Pinch of salt
1 bare dessertspoonful ground ginger
4oz butter or margarine
1 tablespoon golden syrup
4 ozs soft brown sugar
2 ozs candied lemon peel, finely chopped.
flour, soda, salt and ginger. Beat butter and syrup until
and creamy, then gradually stir in the dry ingredients and peel. The
mixture will be dry and crumbly, but no liquid must be added.
Press into a well-greased square tin ½ deep. Bake in a
slow oven at
Gas 2, 325°F or 170°C, for 30-40 minutes. The gingerbread
be only very lightly coloured. Cut into squares
warm, but do not remove from the tin until quite cold.
Thar or Thor Cakes
8 oz fine oatmeal
oz plain flour
soft brown sugar
1 teaspoon of baking powder
½ teaspoon ground ginger
½ teaspoon coriander seeds
½ teaspoon salt
warmed black treacle
Mix all the dry ingredients together in a bowl, rub in the butter and
add treacle. Knead together and roll out thinly on a floured
surface. Cut into large rounds, place on a baking tray and
in an oven at Gas 4,
350°F or 180°, for 20 minutes until golden.
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Pearson's Gingerbread Page