25 mins plus cooling time
Super easy
makes 8
About the recipe
Inspired by a secret gingerbread recipe (they wouldn't share!), my version's up there with the best.
Ingredients
400g quality shortbread
170g demerara sugar
3 level teaspoons ground ginger
40g mixed peel
40g crystallized ginger
70g plain flour
1 pinch of baking powder
40g golden syrup
40g treacle
70g unsalted butter
Top Tip
Check out my Christmas Cookbook to find out how to use this recipe to make a giant gingerbread person. Everyone will love it!
Method
- Preheat the oven to 180ºC/350ºF/gas 4 and line a 20cm x 35cm baking tray with greaseproof paper.
- Put the shortbread, sugar and 2 teaspoons of the ground ginger into a food processor and whiz to fine crumbs. Remove 100g of the mix and keep this to one side.
- Add the remaining teaspoon of ginger to the processor, then roughly chop and add the mixed peel and ginger, followed by the flour and baking powder. Pulse until well mixed.
- Melt the syrup, treacle and butter together in a large pan. Once melted, stir in the mixture from the food processor until thoroughly combined.
- Tip onto the baking tray and spread out evenly. Press the mixture down into the tray, using your fingers or the back of a spoon. When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 8 to 10 minutes.
- Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula.
- Carefully cut into good-sized pieces with a sharp knife, and leave to cool in the tray before eating.
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