Egg, dairy and nut free Grasmere gingerbread

Egg, dairy and nut free Grasmere gingerbread


1 person made this

About this recipe: Local recipe for Grasmere gingerbread, but without egg, dairy and nuts. If you've never tasted Grasmere gingerbread before, it's like an oaty, ginger shortbread.

Serves: 12 

  • 110g (4 oz) fine oatmeal (or porridge oats)
  • 175g (6 oz) self-raisng flour
  • 175g (6 oz) soft brown sugar
  • 1 to 2 teaspoons ground ginger
  • 175g (6 oz) dairy-free spread

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Pre-heat oven to 180 C / 160 C Fan / Gas 4.
  2. If using porridge oats, whizz in the food processor for a few seconds.
  3. Mix all of the dry ingredients together. Rub in the spread or mix in the food processor - the resulting mixture should be fairly dry and will look something like the Sahara desert - don't worry, it will stick together as it cooks!
  4. Tip the mixture into a well greased baking tray (25x30cm) and press down firmly with the back of a spoon.
  5. Bake for 25 to 30 minutes or until golden brown. Remove from the oven and mark into pieces with a sharp knife. Allow to cool fully in the tray before removing and breaking up.

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