This is always best eaten on the day you make it, but any leftovers are good crumbled over vanilla ice cream with a shot of espresso – gingerbread affogato, here we go.
Jamie Oliver's Christmas Cookbook
By Jamie Oliver
35 mins
Not Too Tricky
serves 8
About the recipe
As the title suggests, this is a very special gingerbread recipe that I spent months and months trying to perfect, based on one of the most famous secret recipes in the UK. This is as close as I can get to the real deal, and it’s incredibly good.
Recipe From
Ingredients
400g quality shortbread
170g demerara sugar
3 level teaspoons ground ginger
70g plain flour
1 pinch of baking powder
40g mixed peel
40g crystallized ginger
40g golden syrup
40g black treacle
70g unsalted butter
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