Soft, soda-raised wheatflour cake made with egg and treacle (or golden syrup) and ginger. According to one tradition the receipt came from a French prisoner of the Napoleonic wars who made his home in Ashbourne. His descendants still produce the product from the mock Tudor 'Gingerbread House' on St. Johns Street.
Image: Alex Bray...
The Ashbourne Gingerbread Shop
Image: Mick Lobb
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9 oz self-raising flour
2 tsp ground ginger
1 tbsp golden syrup
4 oz butter
pinch of salt
4 oz brown sugar
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.
Staffordshire Sentinel and Commercial & General Advertiser - Saturday 21 July 1860
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