Making Medieval Gingerbread
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Dried Ginger:
Long Pepper:
Sandalwood Powder:
Whole Cloves:
Gold Leaf:
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A History of English Food by Clarissa Dickson Wright:
Elizabeth I by Michael W. Simmons:
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Editor: WarwicSN -
Subtitles: Jose Mendoza
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
Professional Baker Teaches You How To Make GINGERBREAD COOKIES!
Gingerbread Crinkle Cookies are the perfect sweet snack for your Perfect Thanksgiving, and Chef Anna Olson is here to show you how to bake these delectable holiday treats! Follow along with the recipe below!
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Ingredients
1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed light brown sugar
1 large egg, at room temperature
1/2 cup (130 g) fancy molasses
2 1/2 cups (375 g) all-purpose flour
2 tsp (6 g) ground ginger
1 1/2 tsp (4 g) ground cinnamon
1/2 tsp (2 g) baking soda
1/4 tsp (1 g) fine sea salt
1/4 tsp (1 g) ground cloves
1/4 tsp (1 g) ground nutmeg
1/2 cup (100 g) granulated sugar
Icing sugar, for rolling
Directions
1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
2. Cream the butter and brown sugar in a large mixing bowl by hand for 1 minute, until lighter in colour and smooth. Beat in the egg, then the molasses.
3. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg together. Add all at once to the butter mixture, stir until evenly blended, then stir in the granulated sugar just until combined.
4. Use a small ice cream scoop or 2 teaspoons to shape the batter into balls. Roll the balls in the icing sugar to generously coat and place them on the baking trays, 2 inches (5 cm) apart. Press down on the cookies with the palm of your hand to flatten slightly.
5. Bake for 10 to 12 minutes, until they have puffed up and appear set at the edges. Carefully smack the tray down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
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Gingerbread Loaf Recipe | Gingerbread Cake
A moist Gingerbread Loaf made with brown sugar, golden syrup and sweet spices like ginger and cinnamon!
Written Recipe -
This gorgeous gingerbread cake is super easy to make and perfect for Christmas! It’s so easy to make! It’s basically a one-bowl recipe and you probably have most of the ingredients sitting in your pantry right now. All the mouthwatering flavour comes from deliciously rich golden syrup that mix with butter and brown sugar for a deep caramel flavour (YUM!). Then you add a handful of spices and you have the perfect Gingerbread Cake Loaf. I’ve made this loaf a number of times already and it’s a household fave, especially during the Christmas season.
Make sure you take photos of your bakes and tag me so I can see what you are up to @bakewithshay and use the tag #bakewtihshay
i n g r e d i e n t s
100 g butter
2 tablespoon golden syrup
1 egg
1/2 cup brown sugar
1 cup plain flour
1 teaspoon baking powder
2 teaspoons ginger powder
1 teaspoon cinnamon
1 teaspoon baking soda
3⁄4 cup milk
m e t h o d
Preheat oven to 180°C and Line a loaf tin with baking paper.
Mix melted butter and golden syrup together.
Add egg, and sugar - mix well
Sift and mix in all other ingredients except the baking soda and milk.
Mix the baking soda with the milk then stir this into the mix. The mixture will be quite
runny.
Pour into the loaf tin and cook for about 35 mins or until ready when tested with a skewer.
The Perfect Gingerbread Cake - The Royal Recipe
It amazes me how some food smells bring back memories. Whenever I smell someone baking gingerbread cake now it reminds me of walking home from school and entering the house to the smell of gingerbread cake my mother was baking. Oh it takes me back. Happy memories!
This recipe makes two cakes so refrigerate the second one (up to a month) or share it with family and friends. It's super easy to make, two pans and a bowl and the most moist, delicious, fragrant gingerbread cake I think you will ever have tasted. Try it. Link to the treacle and golden syrup below (but as say in the video, you don't have to use these)
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Link to the golden syrup...
Link to the black treacle...
The Recipe -
Gingerbread Cake
Makes two 8” round ginger cakes
1 lb flour
8 oz butter
4 tsp ginger
2 tsp cinnamon
2 tsp pumpkin spice seasoning (mixed spice)
2 tsp baking soda
8 oz golden syrup (you can use corn syrup)
8 oz black treacle (you can use molasses)
20 fl oz milk
10oz sugar
3 eggs
Preheat the oven to 350 degrees F.
Add the flour, ginger, cinnamon, pumpkin spice seasoning, baking soda to a bowl and rub in the butter to fine crumbs.
Whisk the sugar into the milk and bring to a boil in a heavy based pan and at the same time bring the syrup and treacle to a boil in a sperate pan.
Whisk the milk mixture into the flour mix followed by the syrup mix. Add the eggs. Pour immediately into the cake tin and bake for about 20 – 25 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly before slicing.
theroyalchef.com
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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Gingerbread Recipe: How to Make Gingerbread Dough from Cookies Cupcakes and Cardio
Learn how to make homemade gingerbread dough.
Candyland Gingerbread Castle Cake:
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Items used in this gingerbread recipe:
• 2 3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cinnamon
• 3/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 egg
• 3/4 cup molasses
Gingerbread Dough Procedure:
Mix together flour, baking soda, salt and spices in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add in the egg and molasses and continue to mix until combined. Add flour mixture and mix on low speed until the dough is mixed together. Separate dough into two discs and wrap each in plastic wrap. Place in fridge for at least one hour. When dough is ready to be used, roll it out to about 1/4 thickness and cut as desired. Cookies can be baked in the oven at 350F for around 14 minutes.
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