My mum's gingerbread was more like the dark treacly version of parkin (not the golden-syrup-and-rolled-oats variety that is first cousin to a flapjack) than the other options: a deep traybake, sticky on top and densely spongy underneath. A portion was about 3 inches square when viewed from the top and almost but not quite cubic. More than one would definitely spoil your lunch, even with a healthy appetite.
There is Grasmere gingerbread as well, though, which is still darkish but much more biscuitty, although not to the point of gingerbread men or gingerbread houses, and is sold in slabs which break easily into fingers about the size you'd get if you rolled out a decent sized shortbread finger to just about a centimetre deep, if that. You still couldn't eat piles of it before a meal but it would be a bit more manageable, not to mention nibbleable.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2014-01-27 02:57 pm (UTC)There is Grasmere gingerbread as well, though, which is still darkish but much more biscuitty, although not to the point of gingerbread men or gingerbread houses, and is sold in slabs which break easily into fingers about the size you'd get if you rolled out a decent sized shortbread finger to just about a centimetre deep, if that. You still couldn't eat piles of it before a meal but it would be a bit more manageable, not to mention nibbleable.
I haven't seen either with gilding, though.