Ashbourne Gingerbread has a fascinating history,and the recipe is said to have been brought to the town by French prisoners during the Napoleonic wars.The personal chef of a captured French general reputedly made it in 1805, and his recipe was copied and used locally.You can buy it today at Spencers bakery in the Town centre
Ashbourne Gingerbread
Ingredients
8oz self raising flour
pinch salt
2 tsp ground ginger
1tbsp golden syrup
4oz butter
4oz brown sugar
Preheat the oven to 350F Sieve the flour, salt and ginger together in a bowl. Cream the syrup, butter and sugar together and then stir in the dry ingredients. Knead the mixture on a floured surface to a smooth dough. Roll out and cut into biscuit or whichever shape desired. Place on a geased baking sheet and bake until brown-10-15 minutes
Ingredients
8oz self raising flour
pinch salt
2 tsp ground ginger
1tbsp golden syrup
4oz butter
4oz brown sugar
Preheat the oven to 350F Sieve the flour, salt and ginger together in a bowl. Cream the syrup, butter and sugar together and then stir in the dry ingredients. Knead the mixture on a floured surface to a smooth dough. Roll out and cut into biscuit or whichever shape desired. Place on a geased baking sheet and bake until brown-10-15 minutes