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Ginger Bread & Chicken Liver Pâté

What would be a Christmas celebration without Gingerbread and Chicken Liver Pâté?


  • 1 jar of L’Atelier Gourmet Food Chicken Liver Pâté

For the Gingerbread

  • 110g Butter, Unsalted

  • 125g cup Brown sugar

  • 280g Molasses

  • 1 Egg, Large

  • 300g All-purpose flour

  • 6g Baking soda

  • 3g Ginger powder

  • 3g Cinnamon powder

  • 1.5g Cloves powder

  • 240g Water, Boiling hot


Step 1

  • In a large mixing bowl, cream together butter and sugar.

  • Add molasses and egg and mix until smooth.

Step 2

  • In a separate mixing bowl, whisk together the flour, baking soda, ginger, cinnamon and cloves.

  • Dump this dry mixture into the wet mixture and mix until just combined.

  • Add water very carefully and mix until smooth.

Step 3

  • Pour batter in a greased and floured square pan (Dimensions 9x9).

  • Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.

  • Allow it to cool down. Then, cut square slices.

Step 4

  • Open the jar of the Chicken Liver Pâté and place it on the slice of Gingerbread. Delicieux!

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