The Internet is loaded with tales of the history of gingerbread.
A quick scan reveals gingerbread has been around for a long, long time. However, the recipe has changed over the years, including a very early version made with breadcrumbs.
Although the history of how gingerbread made its way across Europe and over to North America changes depending on the online source, many agree that gingerbread houses were one of the first forms of the sweet treat associated with the holidays. The gingerbread house was made popular by the Brothers Grimm tale Hansel and Gretel, and first took root in Germany. Since then, gingerbread flavour has become a holiday staple. It is now included in a variety of products, including candy, baking, and even cereal.
INGREDIENTS 350 g plain flour, plus extra for rolling out
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
125 g butter
175 g light soft brown sugar
1 free-range egg
4 tbsp golden syrup
Icing (for decorating)
Cake decorations
INSTRUCTIONS Sift together the flour, baking 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 plastic wrap and leave to chill in the fridge for 15 minutes.
Preheat the oven to 350F. Line two baking trays with parchment paper.
Roll the dough out to a one-quarter-inch 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. For decorations, use a skewer to make a small hole in the top of each biscuit.
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 icing and cake decorations.
RECIPE SOURCE: BBC
