Name: Red gingerbread
Prep time: 20 min
Cook time: 80 min
Total time: 130 min
Ingredients: 200 g white breadcrumbs; 120 ml red wine; 30 g brandy; 300 g caster sugar; 200 g ground almonds; 1 tsp ground ginger; 1 tsp ground cinnamon; 3 tsp ground ginger; 3 tsp ground cinnamon; 3 tsp liquorice root powder (available online)

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Red gingerbread

Legend has it that gingerbread was introduced to Europe by an Armenian monk, Gregory of Nicopolis, in the tenth century. He lived in Bondaroy in France for several years during which time he taught French Christians how to make the gingery hard biscuit. It is more likely, however, that it was introduced to the northern countries of Europe from the Middle East in the eleventh century and became particularly popular in Poland and Sweden. Gingerbread is still widely eaten in eastern Europe, Germany and Scandinavia particularly at Christmas. It was also viewed as food that was medicinal as ginger was regarded as an aide to digestion and cure for upset stomachs. It is not clear when gingerbread arrived in Britain, but it was probably making an appearance at fairs in the Middle Ages. By the seventeenth century a trade in the biscuits was taking place in monasteries and at town markets. In the eighteenth century gingerbread was very popular and could be purchased in bakeries and sweet shops. Red gingerbread is less of a biscuit and more of a piece of flavoured leather?! Nevertheless, it is an interesting insight into the tastes of the Elizabethans. Although red gingerbread originates in the sixteenth century it clearly remained popular until the end of the eighteenth century as this recipe is based on that of Elizabeth Moxon in English Housewifry (1764).

Equipment

Weighing scales
Measuring jug
Baking sheet
Greaseproof paper
Large saucepan
Rolling pin
Small bowl
Tart cutters

Preparation method

Preheat the oven to 100C/200F/gas ¼.
Line the baking sheet with greaseproof paper and spread the breadcrumbs out on it.
Place in the oven for an hour.
Remove from the oven and set aside.
Place all the ingredients for the gingerbread in the saucepan and stir continually over a gentle heat until you reach a stiff dough. Set aside to cool to room temperature.
Place a piece of greaseproof paper on a work top and place the gingerbread mixture over the paper. Place another piece of paper over the mixture and roll out to 5mm.
Place the dusting ingredients in the small bowl and mix together.
Peel the top piece of paper carefully and dust the surface with the mixed spices.
Use a pastry or biscuit cutter to cut out shapes of your choice.
Carefully lift the shapes off the greaseproof paper and transfer to a serving plate.

Tip: To make breadcrumbs, the best way is to place chunks of bread into a blender and whizz. You may need to turn the blender off occasionally and push the bread pieces down with a wooden spoon

More recipes using ginger

Pear and ginger trifle

Salmon in pastry with ginger and currants

Treacle and ginger tart