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Lakeland Ginger Bread Grasmere Style



This is my homemade version of Grasmere style gingerbread from the Lake District.
My Lake District Style Gingerbread


This recipe is an absolute treat for ginger lovers! This recipe was inspired by one of my favourite products from the Lake District, Grasmere Gingerbread. This is my version of the famous tasty treat, It’s got layers of flavour from fresh, ground, and candied ginger, with a lovely crumbly oat texture to bring it all together. Perfect with a cuppa or as a cozy little snack!




What You’ll Need:

  • 175g plain white flour

  • 75g wholemeal flour

  • 100g large porridge oats

  • 1 tsp bicarbonate of soda

  • 2 tsp ground ginger

  • 200g cold butter, diced

  • 250g soft brown sugar

  • 1 thumb of fresh ginger, finely grated

  • 3 pieces of candied ginger, chopped


Here’s How:


  1. Preheat your oven to 160°C and line a non-stick baking tray with parchment paper.

  2. Pop both flours, oats, bicarbonate of soda, and ground ginger into a food processor. Blitz for about 30 seconds to combine everything evenly.

  3. Add the diced butter to the processor and pulse until you’ve got a crumbly texture—like a sandy mix.

  4. Toss in the soft brown sugar, grated fresh ginger, and chopped candied ginger. Give it a quick pulse to distribute all that gingery goodness!

  5. Transfer the mixture into a large mixing bowl. Use a sturdy metal spoon to stir everything together so the ingredients are well mixed.

  6. Tip the mixture onto your prepared baking tray and gently press it out to form an even layer. Don’t worry if it’s a little rustic—that’s the charm of homemade baking!

  7. Bake in your preheated oven for 40–45 minutes, or until it’s golden and the kitchen smells incredible.

  8. Let it cool for about 20 minutes before slicing into portions. Grab a slice, put the kettle on, and enjoy.

This one’s great for sharing (or not—no judgment here!). Happy baking!

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