Country Life

Amie Elizabeth White reports on the Country Life team’s favourite ginger treats


Top marks

Grasmere gingerbrea­d, £7.95 for 12 pieces (www.grasmeregi­ As Senior Designer Ben Harris put it: ‘Now, that is gingerbrea­d.’ The texture recalls a flapjack and the flavour, almost fudge-like in its richness, has a very wellrounde­d spice. First baked in 1854 by local woman Sarah Nelson, this gingerbrea­d became so famous that she locked her recipe into a bank vault to keep it secret

Best for a tea-time treat

Fitzbillie­s Cambridge gingerbrea­d, £16 for three large biscuits (above right) (www.fitzbillie­ A great crunch and a warming whisper of ginger make these biscuits ‘sublime’, according to News and Property Editor James Fisher and ‘the perfect size to eat in one sitting,’ according to Deputy Picture Editor Emily Anderson

Best for sharing

Daylesford dark ginger sticky cake, £9.99 (

A cracker of a ginger cake, rich and moist, with added juiciness from sultanas. Gardens Editor Tiffany Daneff and Digital Editor Toby Keel wanted a bit more kick from the ginger, but Arts and Antiques Editor Carla Passino helped herself to a second slice

Best for the health conscious

Modern Baker’s ginger & turmeric sourdough biscuits, £6.29 for four large biscuits (www.planetorga­

Our initial scepticism for the Modern Baker’s gingerbrea­d biscuits proved unjustifie­d. Big, fat and golden, the biscuits look appealing and traditiona­l. The deep ginger flavour is bolstered by the savoury nuttiness of the sourdough, with flecks of almond adding a tiny bit of crunch

Best for a spicy bite

Fortnum & Mason Lucifer’s biscuits, £13.95 (www. fortnumand­

A crumbly, crunchy ginger biscuit stacked with flavour: these were everything I wanted—and more. Imperious heat from a touch of chilli really fires up the taste buds

Best for something different

The Newt in Somerset

Festive pork & gingerbrea­d sausages, £6.50 for six (www. thenewtins­

The Newt estate butchers handcraft these sausages using freerange British pork from their local supplier, mixed with offcuts from gingerbrea­d stars baked at the estate bakery. A sweet-andsavoury splendour of a sausage

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