Yummy gingerbread with a nutty texture, recipe handed down the generations
175g butter or margarine
150g Shiptons plain flour
150g medium oatmeal (or pinhead oats whizzed in a food processor to break down a little)
1/2 tsp baking powder
2-3 tsp ground ginger
Grated rind of a lemon
150g dark soft brown sugar
50g crystalised ginger chopped finely
Sliced almonds to decorate
Pre-heat oven to 170deg
Line 7x10" cake or baking tray with parchment
Melt butter in microwave then add sugar and chopped ginger.
Mix dry ingredients then add to butter mix and stir till blended.
Pour the mix into baking tray, top with almonds than bke for 25 minutes.
Leave to cool in tin then turn out and cut into squares.
Keeps for a week in a sealed container.
Added by: Fiona Marshall
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers