Gingerbread
epicurious.com
Serves 16 · 3 of 8 items checked · 4 aisles
Produce
Dairy & Eggs
Pantry / Durable
- Checked by You
- Checked by You
Spices & Seasoning
- Checked by You
Archive recipe
A dark, spiced honey bread studded with candied fruit and baked into firm, chewy squares.
Gingerbread in the period was made from honey and spice rather than treacle, and could be soft or hard according to the maker. It was a fairground and market sweet, sold in shapes and stamped with patterns.
The dish
3 of 8 items checked
epicurious.com
Serves 16 · 3 of 8 items checked · 4 aisles
Warm honey in a pan and stir in brown sugar until dissolved.
Mix flour with ground ginger, cinnamon, and a pinch of pepper, then add the honey mixture and a beaten egg.
Stir in chopped candied peel and a little breadcrumbs to firm the dough.
Spread the dough in a buttered tin and bake in a low oven until set and dry on top.
Cut into squares while warm and store in a sealed box, where it will soften and improve.
Adapted from The English Huswife. View a published recipe at Epicurious (opens in a new tab)
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