How to Make Grasmere Gingerbread: A Traditional Cumbrian Treat

Grasmere gingerbread is one of the most iconic and beloved bakes in the Lake District, England. It’s not quite a biscuit and not quite a cake — but something deliciously in-between. Originating from the village of Grasmere, this unique spiced gingerbread has a rich history and a mouth-watering flavour that continues to captivate locals and tourists alike.

--- published by foodie Parmod.

📌 What Is Grasmere Gingerbread?

Grasmere gingerbread is a cross between a chewy biscuit and a crumbly cake, traditionally made with flour, oatmeal, butter, brown sugar, and ground ginger. It was first created in 1854 by Sarah Nelson, who sold it from her Church Cottage home in Grasmere.

Unlike traditional soft gingerbread, Grasmere gingerbread has a crunchy texture on the outside with a chewy, slightly sticky centre. It’s spicy, buttery, and utterly moreish.

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🛒 Ingredients (Makes 12–16 pieces)

150g plain flour

150g medium oatmeal

100g dark brown sugar

1½ tsp ground ginger

½ tsp ground cinnamon (optional)

¼ tsp bicarbonate of soda

125g unsalted butter (cold and diced)

A pinch of salt

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🍴 Equipment You’ll Need

Mixing bowl

Wooden spoon

Baking tin (approx. 20cm x 20cm)

Baking parchment

Cooling rack

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👨‍🍳 Method: Step-by-Step

Step 1: Preheat the Oven

Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line your baking tin with parchment paper, leaving a little overhang for easy removal.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, combine the flour, oatmeal, brown sugar, ground ginger, cinnamon (if using), bicarbonate of soda, and a pinch of salt.

Step 3: Rub in the Butter

Add the cold diced butter to the dry mix. Using your fingertips, rub the butter into the mixture until it resembles coarse breadcrumbs. The texture should be slightly clumpy, not overly fine.

Step 4: Press into the Tin

Tip the mixture into your prepared tin and press it down firmly with the back of a spoon or your fingers to form an even layer. Ensure it’s tightly packed so it holds together when baked.

Step 5: Bake

Place in the centre of the oven and bake for 20–25 minutes, or until the top is golden brown and slightly firm to the touch.

Step 6: Score and Cool

Remove from the oven and, while still warm, use a sharp knife to score into squares or rectangles. Leave to cool in the tin completely before lifting out and separating the pieces.

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🫖 How to Serve Grasmere Gingerbread

Grasmere gingerbread is delicious served as it is with a cup of tea or coffee. For a special twist, try it crumbled over ice cream or paired with poached fruit. It also makes a wonderful homemade gift wrapped in parchment and tied with string.

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💡 Tips for Perfect Gingerbread

Use medium oatmeal: This gives the gingerbread its signature crumbly texture. Avoid using fine oatmeal or porridge oats.

Don’t overbake: You want a golden top with a chewy middle. Overbaking can make it too dry.

Cool before cutting: Scoring it while warm helps shape it, but let it cool completely before removing to avoid crumbling.

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❄️ Storage and Shelf Life

Store your Grasmere gingerbread in an airtight tin at room temperature. It will keep for up to a week and the flavour often improves after a day or two. You can also freeze it for up to one month – just wrap pieces individually.

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❤️ Final Thoughts

Grasmere gingerbread is a true British classic, full of warmth, history, and irresistible flavour. Whether you’re reminiscing about a visit to the Lake District or simply want to try something new, this recipe brings a taste of Cumbria straight to your kitchen.

So put the kettle on, tie on your apron, and enjoy baking this crumbly, spicy slice of British heritage.

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Enjoyed this recipe?

Share it with fellow bakers, leave a comment below, or tag your Grasmere gingerbread ph

otos on social media. Happy baking!

--- write ✍️ by foodie Parmod.