18th Century Gingerbread Mix

18th Century Gingerbread Mix

Gingerbread recipes date back to the 15th century, but had evolved into what we recognise today as gingerbread by the 18th century. Gingerbread from this period was very popular and every recipe book had several versions. This 18th century recipe is based upon a number of recorded recipes. It is simple yet delicious. 

Method (makes about 12 biscuits):

1. Add 4oz (120g) of butter to the mixture and rub the butter in until the mixture resembles bread crumbs. This can be done in a food processor.
2. Line a medium baking tray (approximately 11x8 inch, 28x20 cm) with baking paper.
3. Pour in the biscuit mix. 
4. The secret is to pack it down hard.
5. Bake at 150°C (300°F) for 35-40 minutes. 
6. Cut the gingerbread whilst hot and in the tin.
7. Remove from the tin and allow to cool, and enjoy!

Ingredients: WHEAT flour, Sugar, Crystallised Ginger (Ginger (4.6%) & Sugar), Ginger (0.3%), Spices.

Allergy advice: For allergens, including cereals containing gluten, see ingredients in BOLD 

Ingredients minimum weight: 360g