Tuesday, May 12, 2020

Recipe Review: Glen & Friends Cooking 1800's Grasmere Gingerbread

I want to by saying I'm a sucker for old recipes, but I usually just collect them for reading.  I have a great stash of old cookbooks, most of them are church books.  I've made a few recipes, but very few.

I've been entertaining myself by watching cooking channels on Youtube, and a few weeks ago I stumbled onto Glen & Friends Cooking.  The first video of Glen's I watched was the Behind The Scenes Kitchen Studio.  His studio is fantastic, but I digress.  We're here to talk about 1800's Grasmere Gingerbread.

Recipe:  1800's Grasmere Gingerbread
Source:  Glen & Friends Cooking
Level of Difficulty:  Easy
Ingredients:  Pantry Staples
Rating:  ★★★★★
Printable Recipe: 1800's Grasmere Gingerbread

Grasmere Gingerbread is like a jumbo soft ginger cookie than it is bread.  While the name is a bit misleading the ginger is not.  There are 2 teaspoons of ground ginger in this soft chewy bit of heaven.

It's like your favorite soft molasses cookie got together with your favorite hard ginger snap and had a baby.  In texture, it's chewy and dense.  In flavor, it's very gingery, but smooth not an in-your-face kind of ginger.

The recipe is easy to make, but I feel like you should be prepared to think it's not gonna work when you put it in the oven.  Have faith it will.  There is no liquid in the recipe, you press buttery crumbs into a pan and say a prayer when you put it in the oven, or at least I did.

The original recipe calls for golden syrup, which you can find on Amazon for as little as $10 and upwards of $20.  I subbed an alternate invert sugar in the recipe.  What's invert sugar?  You can check that out here.  I opted to use agave syrup, but next time I plan to try molasses.  You could use honey or corn syrup as Glen suggest in the video.

When you pull this lovely, chewy, butter heavy, delight from the oven you sprinkle sugar over the top.  I got fancy and used turbinado sugar, also known as raw sugar or baking sugar.  It's larger in grain than white sugar and adds a lovely crunch to baked goods like cookies and muffins.  Sprinkle the sugar, but up your game, if you have turbinado.  It's so worth it.

Grasmere Gingerbread was a hit in our house and I'll definitely be making it again.  We both loved the warm smooth ginger flavor.  I stored the leftovers in an airtight container.  Enjoy!

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