Grantham Gingerbread Recipe

This traditional Grantham gingerbread recipe is a wonderfully old-fashioned British bake with a crisp exterior and a warm, spicy centre. Unlike sticky ginger cake, Grantham gingerbread has a firmer texture with a delicate snap that makes it perfect for enjoying with a cup of tea. The rich flavour of ginger, buttery sweetness, and gentle crunch create a comforting homemade treat that feels both nostalgic and timeless. Best of all, this classic recipe is simple to make and takes just over an hour from start to finish.

Ingredients

For the Gingerbread

• 225g plain flour
• 170g unsalted butter, softened
• 170g caster sugar
• 2 teaspoons ground ginger
• 1 teaspoon bicarbonate of soda
• 1 tablespoon milk
• 1 tablespoon golden syrup

For Finishing

• Extra caster sugar, for sprinkling
• Butter, for greasing the tin
• Baking parchment

How to Make grantham gingerbread recipe

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Grease a shallow baking tin around 20cm square and line it with baking parchment so the gingerbread lifts out easily after baking.
• Cream the butter and sugar: Place the softened butter and caster sugar into a large mixing bowl. Beat together until pale, creamy, and fluffy. This helps create the traditional light yet crisp texture.
• Add the dry ingredients: Sift the plain flour, ground ginger, and bicarbonate of soda into the bowl. Mix gently until the mixture resembles soft crumbs.
• Add the syrup and milk: Stir the golden syrup into the milk, then pour into the bowl. Mix carefully until a soft dough forms. The dough should come together easily without becoming sticky.
• Press into the tin: Transfer the mixture into the prepared tin and spread evenly using the back of a spoon or an offset spatula. Sprinkle a little extra caster sugar across the top for a delicate crisp finish.
• Bake the gingerbread: Place the tin on the centre shelf of the oven and bake for 35 to 40 minutes until lightly golden around the edges and firm to the touch.
• Cool completely: Remove the tin from the oven and allow the gingerbread to cool fully in the tin. This helps it firm up and develop its signature crunchy texture.
• Slice and serve: Once cooled, cut into squares or fingers and serve with tea or coffee. The flavour becomes even better after a few hours.

Tips for the Best grantham gingerbread recipe

Why is my gingerbread soft instead of crisp?

Traditional Grantham gingerbread should have a slightly crisp texture. If it turns out soft, it may need a few extra minutes in the oven or more cooling time to firm up properly.

Can I make the flavour stronger?

Yes, you can increase the ground ginger slightly for a spicier result. A pinch of mixed spice or cinnamon also works beautifully.

How do I stop the gingerbread from crumbling?

Allow the gingerbread to cool completely before slicing. Warm gingerbread is more fragile and may break apart.

What tin works best for this recipe?

A shallow square tin gives the most authentic texture because the mixture bakes evenly and crisps nicely around the edges.

Serving Suggestions

• Serve with hot tea or freshly brewed coffee
• Pair with whipped cream for dessert
• Enjoy alongside stewed fruit
• Add to an afternoon tea spread

Storage

Room Temperature

Store the gingerbread in an airtight tin for up to 5 days. It will stay crisp and flavourful if kept in a cool, dry place.

Refrigerator

Refrigeration is not necessary, but you can refrigerate it in a sealed container for up to 1 week if preferred.

Freezing

Wrap slices individually in baking parchment and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 24g
• Protein: 2g
• Fat: 12g
• Saturated Fat: 7g
• Sodium: 95mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

grantham gingerbread recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

16

pieces

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Calories

210

kcal

55

minutes

Traditional Grantham gingerbread with a crisp texture, buttery richness, and warming ginger flavour. A classic British bake perfect with tea.

Ingredients

• 225g plain flour

• 170g unsalted butter, softened

• 170g caster sugar

• 2 teaspoons ground ginger

• 1 teaspoon bicarbonate of soda

• 1 tablespoon milk

• 1 tablespoon golden syrup

• Extra caster sugar, for sprinkling

Directions

• Preheat oven to 170°C (150°C fan). Grease and line a shallow 20cm square baking tin.
• Cream the butter and caster sugar together until pale and fluffy.
• Sift in the flour, ground ginger, and bicarbonate of soda.
• Mix the milk and golden syrup together, then stir into the mixture to form a soft dough.
• Press the mixture evenly into the prepared baking tin.
• Sprinkle lightly with extra caster sugar before baking.
• Bake for 35 to 40 minutes until lightly golden and firm.
• Cool completely in the tin before slicing into squares or fingers.

Notes

• Allow the gingerbread to cool fully before slicing for the best texture.
• Store in an airtight tin to keep it crisp.
• Add extra ginger for a spicier flavour.