English Christmas Gingerbread

After the Arundel Fair Trade Fair, once again a great success, I have officially declared Christmas. So here is the first offering.

Christmas English Gingerbread

Here is a lovely recipe for gingerbread biscuits that can be used as tree decorations or even just eaten! This recipe comes from the Boston Cooking School Cook Book by Fannie Merritt Farmer and published in 1896. A classic cook book, this was published in America at around the same time as Mrs Beeton was producing her tome. also in the book are recipes for Gossamer Gingerbread and Fairy Gingerbread which I haven’t tried. I’ll let you know how they turn out.

Ingredients

1 lb /500g plain flour, 8oz / 250 g butter, 1 cup of caster sugar, 1 tablespoon of ground ginger, 1 teaspoon salt, black treacle (enough to mix).

Method

Mix the flour, sugar, ginger and salt. Work in the butter with your finger tips and add just enough black treacle to bring the ingredients together (I used around 4 tablespoons). Let stand overnight to get thoroughly chilled. Roll very thinly, cut to shape and bake for 20mins in an over gas mark 5/180c.

Delicious! Merry Christmas – eat well. P.s. yes I did decorate these myself, not a 5yr old.