Grasmere Gingerbread Shop | The World's Best Gingerbread (2024)

FAQs

What is special about Grasmere Gingerbread? ›

Victorian cook Sarah Nelson invented Grasmere Gingerbread® in 1854 in the English Lake District village from where it gets its name. A unique, spicy-sweet cross between a biscuit and cake, its reputation quickly spread and it is now enjoyed by food lovers all over the world.

Still ONLY freshly-baked daily at the historic Grasmere Gingerbread Shop in the Lake District, Grasmere Gingerbread® is perfect on its own or enjoyed with freshly-brewed brewed coffee, mulled wine or warmed and served with ice cream, custard, yoghurt, stewed fruit or our own handmade Cumberland Rum Butter.

You may also freshen or warm Grasmere Gingerbread® by placing it on a baking sheet in a conventional oven, moderate heat for a few minutes. It can be frozen on the day of purchase/receipt; defrost as you would with slices of bread - just take out the number of slices you intend to eat on the day.

There are 291 calories in 1 serving of Grasmere Gingerbread Cookie.

The general rule of thumb is a couple of weeks. It depends how its prepared and if you used a lot of icing. Also, gingerbread like any other bread turns stale quite fast. Eating it after 1–2 week with tea shouldn't be a problem.

Is it dairy free? Sorry, no.

Most recipes are edible for at least a week, some longer. Julia has this great tip: surround the house with piles of gingerbread cookies made with softer icing, which will stay tasty (and keep you away from the dentist's office) longer.

As a stand-alone ingredient, ginger had long been praised for its abilities to aid digestion. In the Elizabethan era, gingerbread was described as 'a kind of cake or paste made to comfort the stomach' (it was also believed to be good for flatulence and sharpening the sight!).

Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.

What happens if you don't chill gingerbread? ›

Mistake #2: Not resting your dough

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.

Gingerbread is supposed to have crisp edges and a soft centre, overworking the dough will make them tough – and nobody wants that! Chill your dough in the fridge before you roll it out, this relaxes the gluten in the dough and makes it easier to handle.

VICTORIAN cook Sarah Nelson invented Grasmere Gingerbread in 1854 in the English Lake District village from where it gets its name. A unique, spicy-sweet cross between a biscuit and cake, its reputation quickly spread and it is now enjoyed by food lovers all over the world.

In 1854 it became the home of Sarah Nelson's world famous original celebrated Grasmere Gingerbread ®. This unique and delicious gingerbread is freshly baked everyday to the secret recipe and is only obtainable from this shop or through the international mail order service.

Gingerbread's delightful combination of flavours and spices isn't just a treat for the taste buds; it's also a potential boon for your health. From its anti-inflammatory properties to its digestive benefits, gingerbread offers an unexpected array of advantages that can complement a well-rounded diet.

​Superstitions about gingerbread flourished in the 17th century. Witches supposedly made gingerbread figures, ate them, and thereby caused the death of their enemies. Dutch magistrates went so far as to declare baking or eating molded cookies illegal.

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Gingerbread was also worn as a talisman in battle or as protection against evil spirits. Gingerbread was a significant form of popular art in Europe; major centers of gingerbread mould carvings included Lyon, Nuremberg, Pest, Prague, Pardubice, Pulsnitz, Ulm, and Toruń.