Ingredients: 400g shortbread biscuits, 170g demerara sugar, 40g mixed peel, 70g plain flour, pinch baking powder, 70g unsalted butter, 40g golden syrup, 40g treacle, 3 teaspoons ground ginger, 40g crystallised ginger.
Place the shortbread biscuit, sugar and 2 teaspoons of ginger in the food processor and blitz until it resembles bread crumbs.
Remove 100g of the mixture and add the crystallised ginger, mixed peel, flour, pinch of baking powder and final teaspoon of ginger and blitz until blended.
Melt the butter, treacle and golden syrup in a saucepan and once melted add the biscuit mix. Stir until all the biscuit is coated in the syrup and spoon onto a baking tray.
Using a potato masher press the gingerbread down until flat and cook in the over for 10 minutes. After cooking remove from the oven and sprinkle with the remaining 100g of gingerbread mix pressing down firmly again with a potato masher.
Cut into slices and leave to cool before removing from the baking tray – serve!
This recipe definitely lives up to it’s name of Ultimate Gingerbread. It’s the simplest and tastiest recipe I’ve made so far and I was very pleased with the outcome.
The gingerbread was gooey, rich, sweet and had a lovely kick from the ground and crystallised ginger. Each bite had a slightly different texture and you’d occasionally find a piece of mixed peel or crystallised ginger that gave it an extra wow factor.
I would recommend this recipe to anyone and I know I’ll be doing it again… next time I might add some sweet cranberries or cherries to give it a extra twist – definitely an ideal recipe for Christmas!