10–12 decilitre of flour
1/2 tablespoon of bicarbonate
250 gram of butter
1/2 decilitre of cream
3 decilitre of sugar
1 1/2 decilitre of syrup
1 tablespoon of cinnamon
1 tablespoon of ginger
1 teaspoon of grinded clove
This is what you do :
1. Mix half of the flour with the bicarbonate in a bowl-
2. Put pat of butter into the bowl and mash it together with a fork to a grainy dough.
3. Whip the cream and knead it into the dough.
4. Mix together the rest of the ingredients into the bowl.
5. Knead the dough with the rest of the flower (save some for the baking)
6. Place the dough inside a plastic film and place it inside the fridge until the next day.
7. The day after you take half the dough and knead the dough soft together with some flower.
8. Roll out the dough with a rolling pin until its 3–5 millimetre thick.
9. Use gingerbread moulds to shape the gingerbread biscuits. If you don’t have gingerbread moulds you can use a glass that is turned upside down and that way make round biscuits. Not as fun as a heart, an elk or a Moomintroll but it works.
10. Place the biscuits on a buttered baking tray.
11. Put the baking tray in the oven at 175–200 degrees Celsius for about 5–7 minutes.
Take them out while they are still yellow and soft
Gingerbread was brought to Europe in 992 by the Armenian monk Gregory of Nicopolis (Gregory Makar) (Grégoire de Nicopolis). He left Nicopolis Pompeii, to live in Bondaroy (France), near the town of Pithiviers. He stayed there 7 years, and taught the Gingerbread cooking to French priests and Christians. He died in 999.
During the 13th century, it was brought to Sweden by German immigrants.
Early references from the Vadstena monastery show how the Swedish nuns were baking gingerbread to ease indigestion in the year 1444. It was the custom to bake white biscuits and paint them as window decorations. The first documented trade of gingerbread biscuits dates to the 16th century, where they were sold in monasteries, pharmacies and town square farmers' markets.
One hundred years later the town of Market Drayton in Shropshire, UK became known for its gingerbread, as is proudly decreed on their town's welcome sign. The first recorded mention of gingerbread being baked in the town dates back to 1793; however, it was probably made earlier, as ginger was stocked in high street businesses from the 1640s. Gingerbread became widely available in the 18th century.
Akin to the original middle eastern recipes, English gingerbread is a dense, treacly (molasses-based) spice cake or bread. Some recipes add mustard, pepper, raisins, nuts, apple, and/or other spices/ingredients to the batter. The usual way of making it is to melt the fat and then mix all the ingredients in a bowl (called "the gingerbread method") rather than using rubbing in or creaming to get the fat absorbed into the flour, and this makes it a particularly easy kind of cake to make.
It is usually baked in a loaf or square shape, rather than in the round form common for fruit cakes or sponges. It is traditionally eaten on Bonfire Night.
As a dessert, the bread usually omits raisins or nuts and is often served with warm lemon sauce. In the United States, this form of gingerbread is sometimes called "gingerbread cake" to distinguish it from the harder forms; as in England it is typically served in winter, but it is particularly associated with Christmas. French pain d'épices is somewhat similar, though generally slightly drier, and always involves honey rather than treacle (and originally its recipe did not involve ginger).
Parkin is a form of hard gingerbread made with oatmeal and treacle which is popular in the North of England.
In Germany gingerbread is made in two forms: a soft form called Lebkuchen and a harder form, particularly associated with carnivals and street markets such as the Christmas markets that occur in many German towns. The hard gingerbread is made in decorative shapes, which are then further decorated with sweets and icing. The tradition of cutting gingerbread into shapes takes many other forms, and exists in many countries, a well known example being the gingerbread man. Traditionally, these were dunked in port wine.
In Scandinavia, the most popular form of ginger confection are the Pepperkaker (Norwegian), Pepparkakor (Swedish) or Pebernødder (Danish). They are thin, very brittle biscuits that are particularly associated with the extended Christmas period. In Norway, Sweden and Denmark pepperkaker/pepparkakor/pebernødder is also used as window decorations, the pepperkaker/pepparkakor/pebernødder is then a little thicker than usual and decorated with glaze and candy. Many families bake pepperkaker/pepparkakor/pebernødder as a tradition with their kids. In English pepperkaker/pepparkakor/pebernødder would be referred to as ginger biscuits rather than gingerbread.
Gingerbreads are known in Russia. The most famous gingerbreads there are baked in the ancient cities Tula (Tula gingerbread), Vyazma, and Gorodets.
In Poland, the gingerbreads are knows as Pierniki. The most famous one is known as Toruń gingerbread (Toruński Piernik). Toruński Piernik is a traditional Polish gingerbread that has been produced since the Middle Ages in the city of Toruń (Thorn).
In Croatia, gingerbread known as licitar is traditionally made in the shape of a heart and is used as an ornamental gift.