Recipe - Grasmere Gingerbread

1 pound Fine oatmeal
One half teaspoon Baking powder
4 teaspoon Ground ginger
1 pn Allspice
One half pound Pale muscovado sugar
One half pound Butter
2 tablespoon Golden syrup

Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewell
or greaseproof paper and grease it well. Stir the dry ingredients together.
Melt the butter and syrup over low heat, pour on to the dry ingredients and
stir well to make a fairly stiff mixture. Spread the mixture evenly over
the base of the prepared tin and bake at 350 F (180 C) gas mark 4 for 2530
minutes. Do not be alarmed by the fact that the mixture will look a little
runny when it emerges from the oven; this is normal. Mark the biscuits into
fingers or squares while still warm but leave in the tin until completely
cold. Don't make the biscuits very big ~ they are chewy and very filling.
Good exercise for the jaws and high in calories. Source: Philippa Davenport
in "Country Living" (British), March 1989.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini