welcome friends welcome back to the kitchen a couple of weeks ago I did
something called a Tosset cake which is an old English biscuit cookie kind of
like a shortbread but it's a savory shortbread it was a really nice cookie
and while I was while I was researching that I kind of went down a rabbit hole
and looked at a whole bunch of other old-time English biscuits or cookies
what we would call here is a cookie because they were mostly sweet even
though there was some savory elements so while I was down this rabbit hole I came
across this recipe for Grasmere Gingerbread and so as I was searching
for it it seemed to pop up sometime in the late 1800s most of the recipes that
I came across sort of originated in that time period and there weren't too many
variations on the recipe from like the late 1800s into the 1920s so in this
food processor I have flour baking soda and cream of tartar and I'm going to add
some dry ground ginger to that and I'm also going to put it in some butter now
the idea here is that you're supposed to cut in or rub in the butter to the flour
and use your hands and your fingers in a bowl the food processor just does such a
great job of that that's what I'm going to do so mostly it just makes such quick
work of it it's done already what would take you by hand
far too long in my opinion just gets done really quickly this way so into a
bowl I'm gonna put this mixture and we're gonna mix in the sugars now a lot
of people are gonna be saying baking soda and cream of tartar why not just
use baking powder definitely good baking powder is the way to go in 2020 if
that's what you have because most people probably don't have cream of tartar in
there in their cupboard next in is some brown sugar and that is just supposed to
be mixed in this is a point where you could probably get in there with your
fingers and and mix it in so you could also use self-rising flour if that's
what you have if you live in the UK you could use self-raising flour if that's
what you had both of those are slightly different
but they come to the same place and that their flour mixed with the leavening
agent and you don't have to add anything else so if that's what you have go ahead
and use it April 2020 everyone has to sort of get
by with what they've got in their cupboard next in all of the recipes
asked for golden syrup I don't have any in my cupboard golden syrup isn't
necessarily a thing here in Canada there are places where you can buy it but it
is fairly expensive and although you could order it or I could order it from
Amazon lead times on Amazon right now are ridiculous and it's very expensive
so I'm going to use this golden corn syrup it's a dark corn syrup that we
have here in Canada and it's not the same but it is an invert sugar so golden
syrup is an invert sugar which means they take sucrose they use an acid they
break it into glucose and fructose slightly different flavor but it's what
I've got so it's what I'm gonna use and for everybody who's gonna start on about
high-fructose corn syrup this is not high fructose corn syrup
that's something else yet again all of the recipes say to mix the syrup in with
a knife so I'm doing that and I think I've got it mixed in as well as I can
and they all say to bake it in a sandwich loaf and then cut the rounds
after into triangles and it took me a little while to sort of wrap my head
around that because we don't call this a sandwich loaf here our sandwich tin in
Canada this is just a cake tin a round cake tin so I've got one I've got it
buttered up and this one has this really nice slicing knife on the bottom so that
you can get everything out and it goes and we press it down
the oven is preheated to 325 degrees Fahrenheit so I'm gonna stick this in
all the recipes sort of give me a range of somewhere between 40 minutes and an
hour before you pull it out and cut it and sprinkle a little bit of sugar on
top
so hey friends I don't know what knife is the best one I have a feeling that I
should have what it was still warm but I was going going full-tilt on making
brioche buns for the smash burgers we just had for supper which were excellent
so this is a grasmere gingerbread grasmere because it's the town of Grasse
the town of Grasse here in England
there's a whole bunch of lore around this but I'm not gonna get into that cuz
you know I may not be saying it correctly
oh that's cut nicely actually yeah it's um much nicer than I thought
so yes the pan that pan was the perfect pan that's so funny but you know I go
down to the basement and there was the pan it was the right one so that looks
wonderful it's great yeah sounds chewy
ginger mm-hmm now I I don't want to make changes to a you know one hundred and
some-odd you old biscuit but I wonder I mean it's wonderful it's a great it's
great it's nice injury it's not overwhelmingly gingery it you know is
nice and chewy it's got great texture it's fantastic you can share you cannot
share yeah you have choices in this one but one cookie just for me candied
ginger I think would be really nice in this yes for it a little extra ginger
head but this is wonderful and what I taste stuff like this mm-hmm
super simple to make not very fussy with ingredients like an easy ingredient list
mmm it tastes amazing yes why did they disappear why did it not catch on why
have I never heard of this before well is there so much that you just
can't hear everything which is one reason it could just be that it goes in
a favor like things are off to exciting when they're brand new to you and then
it and then when they've been you know oh my grandmother like that there's also
that things that you know that's for old people that's for old people problem
give me this and find a mild I'm happy alright then so Sunday afternoon planned
so this is this is super easy to make doesn't take a lot of ingredients and
they're probably ingredients that you have in your home don't feel bad if you
have to make a couple of substitutions like I did so it's still gonna be a
fantastic cookie thanks for stopping by stay safe stay healthy see you again
you