This is Jamie Olivers version of the Classic Gingerbread biscuit/cookie you get in Grasmere, Cumbria.
I write these down so I dont forget.
| 400g | shortbread fingers |
| 170g | Demerara Sugar |
| 3tsp | Ginger |
| 40g | Mixed Peel |
| 40g | Stem ginger |
| Pinch | Baking Powder |
| 70g | Plain Flour |
| 1 tablespoon | Golden Syrup |
| 1 tablespoon | Treacle |
| 70g | Butter |
Whizz Shortbread + 2 tsp ginger + sugar in blender til crumbs, then remove 100g of mixture
Mix in Peel, Ginger, 1stp ginger,baking powder, + flour
Melt ( not boil ) butter, syrup and treacle in
Mix in main crumb mix, till you got a just moist cheesecake base style mix.
Press into 8" pan to about .75cm and flatten with potatoe masher etc.
Cook in oven at 170 for 10 mins. will look a bit uncooked, a hot moist mess.
Pour remaining crumbs evenly over the top of the mix and press flat again.
It should look like light crumbly on top with a darker base.
Leave to cool. Cut into pieces about 3cm x 7cm.
I often wondered how to make this recipe, and its pretty close but not quite perfect. I might add a little more treacle and syrup. I believe the butter is the setting agent.If you put too much flour, it turns horrible as it should be like a cheesecake base with a crumbly dry top. Flour binds but makes it more like a dough. So careful not to overwork the mixing in to fat/syrup mix.
Leave to cool. Cut into pieces about 3cm x 7cm.
I often wondered how to make this recipe, and its pretty close but not quite perfect. I might add a little more treacle and syrup. I believe the butter is the setting agent.If you put too much flour, it turns horrible as it should be like a cheesecake base with a crumbly dry top. Flour binds but makes it more like a dough. So careful not to overwork the mixing in to fat/syrup mix.
No comments:
Post a Comment