.png)
GINGERBREAD
The Victorian era was an age of imports and spice usage. In this period, ginger had become one of the cheapest spices and gingerbread was a firm favourite at fairs.
Recipe from Maria Rundell, A New System of Domestic Cookery (1806)
Cook Time:
20-25 minutes
Makes:
10-12
Ability:
Easy
Ingredients:
60g Brown Sugar
225g Plain Flour, plus allow 200g more
1 Egg
225g Butter
170g Golden Syrup
2tsp Allspice
2tsp Ground Ginger
1tsp Ground Corriander
1tsp Caraway Seeds
Equipment:
Saucepan
Wooden Spoon
Sieve
Baking Tray
Parchment
DIRECTIONS:
-
Preheat the oven to 180c and line a baking tray with parchment.
-
Place the golden syrup, sugar and butter in a saucepan and warm through to melt the butter and dissolve the sugar.
-
Add the spices to the melted mix.
-
Remove from heat and add in the egg. Then beat it together.
-
Stir in the flour and mix until you form a soft dough. Important: For this, don’t be shy on adding more flour, the mixture needs to be of a consistency where it holds its form and can be moulded.
-
When the dough is thick and holds itself, form the dough into small cookies by patting the dough into balls and then pressing into discs on a baking tray.
-
Bake the gingerbread for about 10-15 minutes or until golden on the edges.
-
Let cool before tucking in.
-
Enjoy
Video Tutorial Here
not taking your fancy?
why not try something else?...
Plum Jam
(1868)
A simple jam recipe that will become a family favourite.
Victoria Sponge Cake
(1806)
Be just like Queen Victoria and indulge in a slice of Victoria Sponge Cake!
Shortbread
(1868)
A crumbly and buttery shortbread. Perfect with a cup of tea!