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24 September 2014
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Ormskirk gingerbread recipes

ginger
Spicy ground ginger

When Gordon Burns asked for help finding a recipe for Ormskirk Gingerbread on North West Tonight, David Baxter and Tommy Warburton from Blackpool came to the rescue with their recipes for Ormskirk Gingerbread...

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David's recipe...

ingredients...
275g/10oz self-raising flour
110g/4oz butter (softened)
110g/4oz light soft brown sugar
2 tbsp golden syrup
2 tbsp black treacle
2 tsp ginger
1 tsp cinnamon
finely grated rind of half a lemon

method...
Put the butter, sugar, treacle and spices in a bowl and work together with a wooden spoon. Add the flour and lemon rind and continue to work together. When evenly mixed knead gently together. Roll out to about 5mm thick and cut into 60mm plain rounds. Put on to greased baking sheets and bake for 15-20 minutes at gas mark 3, 170°C/325°F until turning colour. Makes 40-50 biscuits.

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Tommy's recipe...

ingredients...

900 g (2 lb) flour
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
225 g (8 oz) butter
450 g (1 lb) soft brown sugar
450 g (1 lb) golden syrup

method...
Sift the flour, baking powder and ginger into a bowl. Rub in the butter, then mix in the sugar. Warm the syrup and stir into the ginger mixture. Leave overnight. The next day, roll out the dough thinly and cut into shapes or gingerbread men with biscuit cutters. Place on greased baking sheets and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 15 minutes. Watch the gingerbreads because they will burn easily. This recipe makes 20 - 24 biscuits.

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