The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Grassmere Gingerbread

Advertisement

Ingredients

Toasted Oat Streusel

1 cup uncooked regular oats

2 tablespoons light brown sugar

1 tablespoon butter

Gingerbread

6 ounces turbinado

1 tablespoon ground ginger, divided

1 tablespoon lemon zest

1½ ounces (¼ cup) crystallized ginger, chopped, divided

2½ ounces (½ cup) pastry flour

¼ teaspoon baking powder

3 tablespoons honey

3 tablespoons sorghum

5 tablespoons butter, unsalted

Directions

Toasted Oat Streusel

  1. Preheat oven to 350 degrees. Combine oats and sugar. Add butter, tossing to coat.
  2. Place mixture in a shallow pan. Bake 14 to 16 minutes or until lightly toasted, stirring after 7 minutes. Let cool.

Gingerbread

  1. Preheat oven to 325 degrees. Line a half sheet pan with parchment.
  2. In a food processor, process the streusel, turbinado, and half the ginger into fine crumbs.
  3. Remove 1⁄2 cup of the mixture and reserve. To the remaining mixture in the processor add the remaining 1⁄2 tablespoon ginger, lemon zest, crystallized ginger, flour, and baking powder. Pulse until well mixed.
  4. In a large pot, melt the honey, sorghum, and butter. Add the mixture from the processor. Stir with a wooden spoon until everything is mixed together.
  5. Pour mixture onto a lined sheet pan. Spread evenly by pressing with hands or a spatula.
  6. Bake for 10 minutes or longer, depending on batch size. Remove from oven and sprinkle reserved crumb mixture on hot gingerbread. Press crumbs into the layer using a spatula.
  7. Portion while warm. Allow to cool before serving.
Print Recipe