Grasmere Gingerbread or Cinnamon - Gingerbread

Grasmere Gingerbread or Cinnamon - Gingerbread

Makes: 8 slices

You will need

1 cup (100 g) flour ( all purpose flour / plain flour / maida)
1 teaspoon baking powder
1 teaspoon dried ginger powder
1 teaspoon cinnamon powder
1 pinch salt
75 g cooking butter
75 g soft brown sugar
25 g melted and sieved thick jaggery
2 tablespoon candied peel, finely chopped

Method

Preheat oven at 350 * F or 180* C.

Sieve flour with baking powder, salt, cinnamon powder and dried ginger powder. Sieve twice.

Mix sieved flour with soft cooking butter. Rub in the butter till the mixture resembles breadcrumbs,

Finally mix with brown sugar, thick jaggery and chopped candied peel.

Grease baking dish (square shape) with 1 teaspoon butter and dust with 2 teaspoons flour (sprinkle about 2 teaspoons of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ) or greased butter paper.

Spread mixture over the base of the prepared baking dish and press down firmly with a flat spatula and bake at 180 * C or 350 * F for 30 - 35 minutes or a skewer inserted in the centre comes out clean and also it leaves from the sides of the pan / brown color. Cool for a while before turning out onto wire rack. Keep aside to cool for 25 minutes and cut into slices or desired shapes.

To cut Ginger - Cinnamonbread into very thin slices, warm the bread knife a little before slicing the bread.