Tag Archives: cookies

Recipe: Grasmere Style Gingerbread biscuits

Back in September we visited Keswick in the Lake District for the weekend. We had a very lovely time and as we headed home, we ambled through the Lake District, stopping off at a few places. One of those places was the popular village of Grasmere, famous for its delicious Grasmere gingerbread.

Grasmere gingerbread is very special. It is firmer than any other kind of gingerbread I’ve ever had and it’s full of ginger and spice. It’s got mixed peel running through it and a crumbly topping like nothing I’ve ever eaten. It is one of my favourite things in the world.

Recipe: Grasmere Gingerbread biscuits

The original recipe is very closely guarded secret, but I’ve been baking my own version at home for a few years now. It’s not quite as firm or as crumbly as the proper Grasmere gingerbread, but it’s a good almost Grasmere gingerbread and it fills the gaps between visits to Grasmere to stock up on this treat.

Grasmere style Gingerbread

Ingredients:

225g self-raising flour
75g golden caster sugar
3 teaspoons of ground ginger
Pinch of salt
100g unsalted butter
1 tablespoon of golden syrup
2 eggs
50g mixed peel, chopped
Granulated sugar, to sprinkle over the top

Method:

Pre-heat your oven to 170°. Mix the flour, caster sugar, ginger and salt in a bowl. Melt the butter and golden syrup in a small pan, once melted, take off the heat and leave to cool slightly.

Take your eggs and separate the yolks, beat the yolks and slowly add them to the cooled syrup and butter. Whisk well. Tip this into the dry mix and combine. Set aside the whites of the eggs for later.

Take your mixed peel and chop it up into tiny pieces. Stir this through the mixture.

Grease a Swiss roll tin, spread the mixture in the pan making sure it’s even all over. Brush the top of the gingerbread with some of the egg whites and sprinkle the granulated sugar over the top, use as much or as little as you like. I used about 2 tablespoons of sugar.

Bake in a pre-heated oven for 20-25 minutes until golden brown all over. As it is cooling, with a sharp knife cut it into rectangles in the tin and leave to cool. Once fully cool you should be able to cut the biscuits easily across these lines with a knife.

Recipe: Grasmere Gingerbread biscuits

Proper Grasmere gingerbread is then portioned up and wrapped in greaseproof paper. This would be a lovely way to wrap up your gingerbread, especially if you’re going to give it as a gift, perhaps at Christmas.

These are lovely gingerbread biscuits, but they’re not quite as lovely as the originals. If you’re ever visiting Grasmere in the Lake District, I urge you to visit the tiny gingerbread shop by the church. Just follow your nose and you’ll soon find it!

Recipe: Grasmere Style Gingerbread biscuits

If you enjoyed this recipe, you might also like to try these Crumbly Cranachan Shortbread with Whisky rounds.

Grasmere Style Gingerbread biscuits

Recipe: Salted Peanut and Caramel Cookies

For a number of years now salted caramel flavoured everything has been all the rage. I love salted caramel, probably a little too much. I’m a little bit afraid of attempting to make my own caramel from scratch, but I came up with a bit of a cheat and made these seriously delicious salted peanut and caramel cookies. Yes you read that correctly, the peanuts are salted but the caramel isn’t, but they’re probably my favourite cookie at the moment.

Recipe: Salted Peanut and Caramel Cookies

In this recipe I used Werther’s Original Creamy Toffees for the caramel in the cookies. I wanted a soft caramel toffee and these were what were in my local shop. I chopped each toffee up into eight little pieces. Once baked inside the cookie, the caramels either go soft and squidgy or the ones on the outside of the cookie go crunchy. I love the difference in textures the caramel makes in these salted peanut and caramel cookies.

Salted Peanut and Caramel Cookies

Ingredients (makes 15 cookies)
125g butter, softened
100g soft brown sugar
125g caster sugar
1 egg
1 teaspoon of vanilla extract
50g salted peanuts, chopped
50g Werther’s Original Creamy Toffees, chopped
225g self-raising flour

Recipe: Salted Peanut and Caramel Cookies

Method
Preheat your oven to 180°C.

In a large bowl cream your butter and the two sugars. Once they are well combined, add the egg, chopped peanuts and chopped up pieces of toffee. Tip in the flour and keep mixing until it forms your cookie dough.

Take a baking sheet and either grease the sheet well or cover with a piece of baking parchment (I used baking parchment). Using a set of scales, take the dough and weigh into 40g balls, this helps ensure all your cookies are the same size.

Place the dough balls on the baking sheet making sure there is room for them to spread out. You might need to use two or more baking sheets. Squash each dough ball down a little with the back of a fork.

Bake the cookies in your pre-heated oven for 10 minutes until they’re just turning golden round the edges. Remove from the oven and leave them on the baking sheet to firm up for a few minutes before putting them on a wire cooling rack.

Recipe: Salted Peanut and Caramel Cookies

It’s traditional to have milk with your cookies, but these are really good with a cup of really good coffee.

If you enjoyed this recipe, you might also like to try these delicious spiced Apple Pie Cookies.

Recipe: Salted Peanut and Caramel Cookies

Recipe: Homemade Spiced Apple Pie Cookies

Every so often I like to go to Aldi and have a look at their special deals that week. Sometimes they have themed weeks where you can buy food they don’t normally stock. In July I was browsing the shelves when I found a jar of apple pie seasoning. A germ of an idea had planted itself, which eventually turned into several batches of my homemade Spiced Apple Pie Cookies.

Recipe: Homemade Spiced Apple Pie Cookies

This recipe uses Aldi Taste of America American Style Apple Pie Seasoning. You’ll probably be able to find something similar in most supermarkets. If you do struggle to find any, it can be substituted with cinnamon, nutmeg and allspice. This recipe uses two teaspoons of the spice, so I would suggest you use one teaspoon of ground cinnamon, half a teaspoon of ground nutmeg and half a teaspoon of ground allspice. Or if you don’t have those I’m sure two teaspoons of ground cinnamon would be just as delicious.

Recipe: Homemade Spiced Apple Pie Cookies

These Spiced Apple Pie Cookies are really quite simple to make. I have used thin slices of apple on the top of mine, but they’d be really good with some finely diced apple chunks sprinkled on the top before baking instead.

Homemade Spiced Apple Pie Cookies

Ingredients (makes 15 cookies)
125g butter, softened
100g soft brown sugar
125g caster sugar
1 egg
1 teaspoon of vanilla extract
2 teaspoons of apple pie seasoning (or equivalent)
225g self-raising flour
1 apple, finely sliced or diced

Method
Preheat your oven to 180°C.

In a large bowl cream your butter and the two sugars. Once they are well combined, add the egg, vanilla and apple pie seasoning. Tip in the flour and keep mixing until it forms your cookie dough.

Take a baking sheet and either grease well or use a piece of baking parchment (I used baking parchment). Using a set of scales, take the dough and weigh into 40g balls, this helps ensure all your cookies are the same size.

Place the dough balls on the baking sheet making sure there is lots (and lots) of room for them to spread out. You might need to use two or more baking sheets. Squash each dough ball down a little with the back of a fork and place your apple slice (or apple chunks) on top of the dough. You could sprinkle a little more of the seasoning or a pinch of sugar over your apple slice if you want at this stage.

Recipe: Homemade Spiced Apple Pie Cookies

Bake the cookies in your pre-heated oven for 10 minutes until they’re just turning golden round the edges. Remove from the oven and leave them on the baking sheet to firm up for a few minutes before putting them on a wire cooling rack.

My batch of 15 cookies was gobbled up incredibly quickly. They can be stored in an airtight container if you can manage not to scoff them all in one go!

Recipe: Homemade Spiced Apple Pie Cookies