‘Tis the season for gingerbread
Published 1:51 am Saturday, December 8, 2018
Gingerbread is a broad term that can describe anything from a firm and crispy cookie to a moist, soft cake. Traditionally, gingerbread is seasoned with ginger, cloves, nutmeg, and other aromatic spices. Molasses and brown sugar counteract the spice with sweetness.
North Americans have been baking gingerbread in various shapes or forms for more than 200 years, and the recipes even pre-date the American revolution. However, gingerbread dates back even further to the Shakespearean era, with The Bard having mentioned it in one of his plays.
Gingerbread’s name can be traced to medieval England and once referred to any kind of preserved ginger. The term went on to reference ginger-flavored cakes in the 15th century, and gingerbread eventually became popular throughout the world.
Even though gingerbread cakes and cookies have been made for centuries, Germans are often credited with creating gingerbread houses, according to Smithsonian. They were probably modeled after the witch’s candy cottage in the German fairy tale, “Hansel and Gretel.” Even though gingerbread can be made any time of year, it is particularly associated with the Christmas season, with gingerbread men and other fanciful shapes turning up on cookie platters.
Easy Gingerbread Men
12 oz plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
4½ oz butter
6oz light soft brown sugar
1 free-range egg
4 tbsp golden syrup
Writing icing (optional)
Cake decorations (optional)
Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
Preheat the oven to 350. Line two baking trays with greaseproof paper.
Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.
, if using.