Since 1817 the artisan bakers of Market Drayton, Shropshire, have been keeping a closely guarded secret: the coveted recipe of Billington’s Gingerbread.
With links to the ancient spice routes, Billington’s Gingerbread, is still crafted today using one of the oldest gingerbread recipes in the country. With a blend of secret spices, a dash of rum and the smooth velvetiness of golden syrup, Billington’s Gingerbread is composed into crisp gingerbread fingers that are perfect for dunking!
For over 200 years this rich, exotically spiced and crisp gingerbread, has been celebrated for its dunking delights by the farmers’ wives and people of Market Drayton. The famous gingerbread fingers have always been enjoyed dunked into a cup of tea, coffee or glass of Port. This tradition, which is still enjoyed today, enriches the flavour of the gingerbread, intensifying the sweet and the spicy notes for which the biscuit is celebrated.
Once tasted it is never forgotten!
“Loving the crunch of the gingerbread, it’s ginger, it’s spice – this is good stuff. Very crunchy, very light” – Jay Rayner
“Billington’s Gingerbread is a fantastic example of great taste and also has a great history connected with Market Dayton” – James Sherwin, Chef
“Crisp, yet light and spicy, this deliciously alluring gingerbread is now my go to with cheese. eat at your own risk – you will be hooked” – Chris Burt, Executive Chef
“Billington’s Gingerbread is, frankly, the best gingerbread I’ve ever had. Superb dipped in very fine cream sherry!” – George Egg, DIY Chef & Comedian
“I love the way Billington’s Gingerbread holds its consistency for dunking. This crisp, spicy and moreish heritage gingerbread biscuit is a dunker’s delight” – Rachel Green, Chef, Author, TV presenter, Demonstrator and Food Campaigner
“Heavenly Gingerbread” – Jamie Magazine