Market Drayton Gingerbread

Wow, so much positive feedback from last week’s recipe.  Seems like you were all raring to get your teeth into “Baked Geography”!  If you missed Norfolk Vinegar Cake do check that out and give it a try.

This week we visit the Shropshire town of Market Drayton. 

Market Drayton is not just associated with gingerbread.  It has had a sausage factory since 1965 and is also home of a major yogurt producing dairy.  Many of the local people have jobs in the food industry.

The Kinloch family from Oswestry (also Shropshire) are going to help you make Market Drayton Gingerbread.

They said, “It was an easy recipe to follow.”  “It cooked beautifully, and the verdict was that it “tasted like Christmas”.”

You will need:

  • 340g plain flour
  • 110g unsalted butter
  • 110g sugar
  • 1 tablespoon ground ginger
  • pinch of ground mace or nutmeg
  • 1 medium egg, beaten
  • 110g golden syrup

Put the flour into a large bowl.  Add the butter.  Use your fingers to rub the butter into the flour until it looks a bit like breadcrumbs.

Mix in the sugar, ginger and mace or nutmeg.

In a separate bowl, mix the egg and the syrup.

Pour the liquid into the flour mixture, stir it in and then use your hands to knead the dough into a firm ball.

The dough now needs to sit overnight.  Leave it in the bowl but put a plate over the top to keep it covered.

The Kinloch chefs said, “We had to leave the dough overnight and found it was a bit crumbly the next day, but ok.” 

The next day, preheat the oven to 160°C or 325°F or Gas 3.

Grease a baking sheet.

The recipe instructs to form the dough into rolls, about 10 cm long and as thick as a finger.  However, the Kinloch assistant chef had other ideas.  She “thought it was boring just to make it into rolls so cut it in fancy shapes instead”.

Whatever you do, arrange your shapes on the greased baking sheet.

The finger thick rolls should be baked for about 20 minutes until golden brown.  If you have thinner shapes, they will probably cook more quickly.

When you get them out of the oven, allow them to cool a little before you transfer them from the baking sheet to a wire rack.