Monday, 16 August 2010

Spotted on Ebay...

How cute?! I actually squealed with delight when I saw these but have never tried baking with ceramic moulds before...

Anyways, the thought of baking with traditional stone moulds inspired me to search for a traditional gingerbread recipe and I stumbled across this gem! Researchers from the University of Manchester have managed to dig up an original recipe that dates back to the time of the Crusades, when spices like ginger made their way into Europe with the knights returning from the Holy Land. So, without further ado, here it is:

2lb Plain Flour
1tsp Bicarbonate of Soda
2tsp Ground Ginger
1tsp Allspice
1tsp Cinnamon
1tsp Cloves
12fl oz Molasses
8oz Brown Sugar
3 oz Vegetable Shortening
6fl oz Cold Water

Cream the sugar and shortening, add molasses and water, then gradually add the dry ingredients until a pliable dough is formed.
Leave to stand for 2 hours before rolling into shapes.
Bake at 175 degrees for approximately 10 to 15 minutes.

TA-DAAAAAAA! Now sit down and enjoy this mini medieval miracle with a nice mug of mead!


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