Advent Calendar – Day 6: An 18th-Century Gingerbread Recipe
Here's Janette's favourite gingerbread recipe. Janette told us that the recipe "is based on an 18th century version, so it is a bit more spicey and chewy than modern recipes. The original version comes from the Foundling Museum's website where more historic recipes can be found. The chewier and spicier the better! Recipe provided by Janette Bright, IHR PhD Candidate 
Servings: 36 yield(s)
Prep Time: 80 mins
Cook Time: 12 mins
Total Time: 92 mins
Ingredients
  • 500 g plain flour
  • 1 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp grated nutmeg
  • 115 g dark brown sugar
  • 150 g butter (preferably unsalted)
  • 315 g treacle (Janette used black treacle, but you can also experiment with syrup!)
    • Optional
  • 50 g candied peel (finely chopped)
Instructions
  1. Sift the flour and spices into a bowl and add the candied peel if using.
  2. Melt the butter, treacle and sugar over a gentle heat and allow to cool.
  3. When cool mix with the try ingredients to a stiff paste.
  4. Wrap the paste and leave in the fridge for about an hour - or you can freeze at this point to use at another time.
  5. Preheat the oven - 180o C (350o F or gas mark 4)
  6. On a floured surface, roll the dough 1/2 centimetre thick - cut into squares or shapes and place on baking parchment on a metal baking tray.
  7. Bake for 10-12 minutes
  8. When you remove them from the oven let them sit for a few minutes and then transfer to a wire rack to cool.
  9. Decorate or just eat as they are.