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 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Grassmere Gingerbread

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