- Cooking Time: Under 30 mins
- Cuisine: Other
- Main Ingredient: Flour
- Preparation Time: Under 30 mins
- Serves: 4+
- 8 oz self-raising flour
2 tsp ground ginger
1 tbsp golden syrup
4 oz butter
pinch of salt
4 oz brown sugar
According to local lore the original recipe for Ashbourne Gingerbread was acquired from Frenchprisoners of war - in particular the personal chef of a captured French general - who were keptin the town during the Napoleonic.
According to local lore the original recipe for Ashbourne Gingerbread was acquired from French prisoners of war - in particular the personal chef of a captured French general - who were kept
in the town during the Napoleonic wars (1799-1815). The timber-framed Gingerbread Shop in St John Street, now owned by local firm Birds the Confectioners (founded in 1919), probably dates
from the 15th century. Ashbourne Gingerbread is available today from Spencer's Bakery in the Market Place. There are numerous varieties of gingerbread, cakes and puddings, this version comes from John Dunstan's book Old Derbyshire Desserts.
1. Preheat oven to 350F/gas 4.
2. Sieve flour, salt and ginger together.
3. Cream the syrup, butter and sugar together then stir in the dry ingredients.
4. Knead the mixture onto a floured surface to a smooth dough.
5. Roll out and cut into shape required.
6. Place on a greased baking tin and bake until brown for about 15-20 minutes - depending on the thickness.