Millie’s Grasmere Gingerbread® ‘Scookies’


10 oz self-raising
6 oz Grasmere Gingerbread crumbs
1 tsp baking powder
½ tsp ginger powder
2 oz sugar 4 oz butter
2 ½ oz stem ginger pieces
1 tsp Sarah Nelson’s Special Ginger Syrup
Small amount milk


Preparation time: 10 mins
Cooking time: 15 mins
Serves 4-6


1. Rub together the flour, Grasmere Gingerbread® crumbs, baking powder, ginger powder, sugar and butter.

2. Add the stem ginger pieces, ginger syrup and milk to bind the mixture.

3. Form into rounds, sit on a greased baking tray and brush the tops with milk.

4. Bake for approximately 15 mins at 200c.


Best eaten fresh but can be warmed in an oven on subsequent days. Serve with butter, clotted cream and 

Sarah's Rhubarb and Ginger Conserve  or Sarah's Strawberry and Ginger Conserve