Gingerbread

Preparation info

    • Difficulty

      Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

I mention gingerbread here not only because of its association with the Leccese baroque, but because there is a sculptural pleasure in making it. Take down your gingerbread moulds, wash them and dry them, then later sprinkle them with fine flour, otherwise the paste will stick when you come to take the imprint.

Method

Put in a pan and stir till melted: a large cup of black treacle; 60g (2 oz) of butter; 100 g ( oz) brown sugar; 1 large breakfast cup of boiling water.

Sift into this sticky mass cups of plain flour, 1 teaspoon of powdered ginger, ½ teaspoon of powdered cinnamon and ½ teaspoon of bicarbonate of soda, dissolved in a little boiling water, adding a pinch of salt.

Knead with a wooden spoon until smooth and very stiff to work. Add more flour if it doesn’t seem stiff enough. Knead it well and roll out to 1 cm (¼") thickness on a floured board. Press the dough into the mould. To take a proper imprint the paste must be very stiff. (Sprinkle with more flour and work again, if you are in doubt.) Set the mould upright and carefully ease out the paste. Put it on a buttered oven plaque and bake in a slow oven; you can tell by the smell when it is cooked. Take it out, ease the gingerbread onto a wire tray and leave it to cool, when it will harden. (Look out! If the oven is too hot, the pattern will vanish.)