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Grasmere Gingerbread
Westmorland was a county situated between Northumberland and Cumberland until 1974, when a local government reorganisation led to it becoming part of the new counties of Cumbria and Northumbria.

It is noted for its plain and wholesome cookery. Typical dishes of the region include Kendal Mint Cake, Three-tier Cake and Grasmere Gingerbread. Grasmere is possibly better known as Wordsworth country than for its gingerbread, which is still made and sold there. It was originally made with oatmeal, which was the staple food of Westmorland. Later versions used flour, but it is still more like a shortbread than the traditional cake-type gingerbreads which are better known in the rest of the country. Makes 12 pieces.

INGREDIENTS: Plain flour - 225 g (8 oz), Bicarbonate of soda - * tsp , Cream of tartar - * tsp, Ground ginger - 2 tsp, Butter - 175 g (6 oz), diced, Soft light brown sugar - 175 g (6 oz), Golden syrup - 1 level tbsp, Granulated sugar - for sprinkling.

COOKING: 1. Pre-heat oven to 170C / 325F / Gas 3. Butter a 20 cm (8 inch) sandwich tin.
2.Place the flour, bicarbonate of soda, cream of tartar and ground ginger in a bowl. Add butter and rub in until the mixture resembles fine breadcrumbs. Mix in the brown sugar. Carefully add the golden syrup and lightly stir into the mixture with a knife.
3.Spread the mixture in the tin. level and bake for 45 to 50 minutes until golden brown.
4.Remove from the oven and sprinkle with granulated sugar. Leave to cool in the tin for 15 minutes. Cut into 12 wedges and remove from the tin. Place on a wire rack and leave until cold. Store in an airtight tin until required.