Medieval gingerbread is one of my specialties.
It’s very easy to make and produces a lot of end product to share with family and friends. It’s a sweet or confection, not a cookie/cake like modern gingerbread. And sticky. You can also shape it, so it can be an especially pretty dessert.
Pictures and recipe after the jump!
Recipe from Gode Cookery
- 1 pound honey (I’ve never noticed a difference in taste [the website I’m linking suggests using a flavored honey or organic], but I did add a little bit of my fancy Hawaiian honey)
- about 1 pound of breadcrumbs (you might need more, you might need less. I could only buy it in a can of 15 oz, but I didn’t even need that much for this batch)
- up to 1 tablespoon ginger
- up to 1 tablespoon cinnamon
- up to 1/2 teaspoon white pepper (I didn’t measure it, I just sprinkled it on, and wound up with a little too much)
- optional: pinch saffron, red food coloring
Step 1: Boil the honey. Skim off any scum from the top.
Step 2: Once the honey has boiled, turn the heat to low. Add the spices and food coloring if using. (I used 4 drops.)
Step 3: Beat in the breadcrumbs a little at a time.
Step 4: Beat and add breadcrumbs until you have a thick, stiff, blended mass.
Step 5: Form the confection. There are several ways to do this; you could, for example, just roll it into balls. Here’s what I did:
I spread a piece of parchment paper on my counter. I scooped up a small piece of gingerbread and then covered it with another piece of parchment paper. After that I used a rolling pin to flatten it. Then I cut it into lozenges. You could also use cookie cutters.
It will remain a bit sticky. It will also harden as it cools. I piled all of it on a plate; if you won’t be eating all of it right away, you might use parchment or wax paper to separate the layers to keep them from sticking.
Ta da! Other than a slightly spicy aftertaste (why do I have such a heavy hand with pepper?!), this was probably the tastiest batch I’ve ever made. For a simple dessert, I highly recommend medieval gingerbread.
This post originally appeared in slightly altered form on Mirous Worlds.