Traditional Grasmere Gingerbread

Mix together flour, a generous amount of ground ginger, and baking powder.

Rub in cold butter until the mixture resembles fine breadcrumbs.

Stir in dark brown sugar.

Press about two-thirds of the crumbly mixture firmly into a shallow, buttered baking tin.

Bake at 170°C for 25-30 minutes.

Immediately sprinkle the remaining crumbs over the top while still hot and press down lightly.

Cut into squares while warm, but allow to cool completely in the tin to harden.

The result is a unique, chewy-crisp cross between a biscuit and a cake.