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 Soft, soda-raised wheatflour cake made with egg and treacle (or golden syrup) and ginger. According to one tradition the receipt came from a French prisoner of the Napoleonic wars who made his home in Ashbourne. His descendants still produce the product from the mock Tudor ‘Gingerbread House’ on St. Johns Street.  Ashbourne Gingerbread Image: Alex Bray…  The Ashbourne Gingerbread Shop Image: Mick Lobb  Do you know the source of this receipt? Email us.9 oz self-raising flour 2 tsp ground ginger 1 tbsp golden syrup 4 oz butter pinch of salt 4 oz brown sugar 1. Preheat oven to 350F/gas 4. 2. Sieve flour, salt and ginger together. 3. Cream the syrup, butter and sugar together then stir in the dry ingredients. 4. Knead the mixture onto a floured surface to a smooth dough. 5. Roll out and cut into shape required.  Staffordshire Sentinel and Commercial & General Advertiser – Saturday 21 July 1860 See: Gingerbread  |
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