Making Medieval Gingerbread
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Medieval Gingerbread
ORIGINAL 14TH CENTURY RECIPE (From Curye on Inglysch)
To make gingerbrede. Take goode honye & clarefie it on the fere, & take fayre paynemayn or wastel brede & grate it, & caste it into the boylenge hony, & stere it well togyder faste with a sklyse (spatula) that it bren not to the vessel. & thanne take it doun and put therin ginger, longe pepper & saundres, & tempere (mix) it up with thin handes; & than put them to a flatt boyste (pan) & straw (scatter) thereon sugar & pick therin clowes rounde aboute by the egge (edge) and in the mydes yf it plece you &c.
MODERN RECIPE
INGREDIENTS
- 1 Cup (330) Honey
- 1/2 Loaf (250g) Dry White Bread or Bread Crumbs
- 1 tablespoon Dried Ginger
- 3/4 tsp Long Pepper
- 1/2 tsp Sandalwood
- 1/4 Cup (50g) or less Sugar. Enough for sprinkling
- Several Whole Cloves
- Gold Leaf (Optional)
METHOD
1. Pour the honey into a saucepan and set over medium heat until boiling. Add the bread crumbs, but only enough to have the mixture come together. This could be considerably less that the full 250g depending on the dryness of the bread. Mix until homogenous.
2. Remove the pan from the heat and stir in the ginger, long pepper and sandalwood. Then turn it out onto a piece of parchment and roll out to desired thickness. Cover and let cool for several hours or overnight.
3. Once cool, sprinkle sugar on top and cut into whatever shape you like. Garnish with whole cloves (removing them before eating; they will add flavor) and gold.
PHOTO CREDITS
The manor in Bondaroy: By FlyAkwa - Own work, CC BY-SA 3.0,
Soft Gingerbread: By Johan Bryggare - Mjuk pepparkaka med lingon, CC BY-SA 2.0,
Torun Gingerbread: By Marcin Floryan - Own work, CC BY 2.5,
Fairings: By Foodista - originally posted to Flickr as Photo of Cornish Fairings (spiced Biscuits), CC BY 2.0,
Springerle after drying: CC BY-SA 3.0,
Springerle Moldel au Schwaben: Von Andreas Bauerle - Eigenes Werk, CC BY-SA 3.0,
Gingerbread mold 1 & 2: Piotr Kuczyński, CC BY-SA 3.0 via Wikimedia Commons
The Land of Cockaigne Map:
#tastinghistory #gingerbread #christmas
Classic Gingerbread Cookies Recipe
These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make! Soft in the middle with crisp edges, you can cut these Christmas cookies into gingerbread men, Christmas trees, snowflakes, and more! I love all the holiday spices and decorating them is one of my favorite things to do!
RECIPE:
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Easy & Festive Gingerbread Cookies Recipe | Perfect Holiday Treat ????
In this video, I'll teach you how to make easy and delicious gingerbread cookies, complete with a simple three-ingredient icing for fun holiday decorating.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
GINGERBREAD COOKIE INGREDIENTS:
► 2 1/3 cups unbleached all-purpose flour
► 2 tsp ground ginger
► 1 1/2 tsp ground cinnamon
► 1/2 tsp baking soda
► 1/4 tsp ground cloves
► 1/4 tsp fine sea salt
► 3/4 cup unsalted butter, room temperature (12 Tbsp)
► 1/2 cup packed light brown sugar
► 1/2 cup molasses
► 1 large egg, room temperature
ICING INGREDIENTS:
► 2 cups powdered sugar
► 2-3 Tbsp milk
► 1/4 tsp vanilla extract
► Sprinkles, to decorate
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⏱️TIMESTAMPS⏱️
0:00 Introduction
0:16 Sifting Dry Ingredients
0:34 Mixing Wet Ingredients
1:24 Making the Dough
1:48 Refrigerating the Dough
2:17 Rolling and Cutting
3:01 Baking Instructions
3:56 Making the Icing
4:39 Decorating Tips
5:06 Taste Test & Presentation Ideas
7:26 Closing Remarks
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#natashaskitchen #gingerbreadcookies #christmasdessert
The BEST Gingerbread Cookie Recipe Ever!
This is my favorite recipe from the cookbook!!
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INGREDIENTS:
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmet
1 teaspoon salt
12 tablespoons unsalted butter
1 cup packed dark brown sugar
1 large egg
3/4 cup molasses
Red Hots Candy
Royal Icing
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I hope you enjoy today's #Fun #Christmas #Baking video with my friend Kandee Johnson and Too Faced co-founder Jerrod Blandino! Anyone else excited for the holidays???
xoxo Ro
GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
#cookiesrecipe #gingerbreadcookies #christmascookiesrecipe
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Incredibly Tasty!!! 1800's Grasmere Gingerbread Recipe - Glen And Friends Cooking
Incredibly Tasty!!! ???? 1800's Grasmere Gingerbread Recipe
This recipe was invented around 1854 in the village of Grasmere England by Sarah Nelson. You can still buy gingerbread made to this gingerbread recipe; at the same place by the same family for over 165 years. Now the recipe I'm making... may not be the original; but it tastes fantastic none-the-less. Interestingly... after the tasting, Julie kept saying I've had this before, and sure enough she found deep in a box of mementos from a trip to England with her Mom, a wrapper from Sarah Nelson's Grasmere Gingerbread shop. Julie had been there and thought they were so good she kept the wrapper!
Ingredients
225g (350 mL) all purpose flour
2 mL (½ tsp) baking soda
2 mL (½ tsp) cream of tartar
10 mL (2 tsp) ground ginger
175g (6oz) butter, cold cut up
175 g (200 mL) brown sugar
15 mL (1 Tbsp) golden syrup / corn syrup
Sugar for sprinkling
Method
Pre-heat oven to 170ºC (325ºF).
Butter a 20 cm (8 inch) sandwich (cake) tin.
Place the flour, bicarbonate of soda, cream of tartar, ground ginger and butter in a food processor.
Pulse until it resembles fine crumbs.
Transfer to a bowl and mix in the brown sugar.
Add the golden syrup and stir into the mixture with a knife.
Press the mixture in the tin, and bake for 45 to 50 minutes until golden brown.
Remove from the oven and sprinkle with granulated sugar.
Leave to cool in the tin for 15 - 20 minutes, then cut into wedges.
0:00 Welcome to the Grasmere Gingerbread Recipe
0:38 What is Grasmere Gingerbread
1:00 Mixing the first ingredients for the Grasmere Gingerbread Recipe
1:33 Baking soda or Baking powder
2:00 Which flour to use
3:28 Transfer the Grasmere Gingerbread Recipe to a pan
4:23 Tasting the Grasmere Gingerbread Recipe
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