Tuesday, 27 June 2017
Georgian Gingerbread takes the biscuit
Three hundred years following the birth of James Paine, architect of The Mansion House Doncaster, a number of events are being held to commemorate the occasion. It was a great privilege to try out some Georgian/Regency baking recipes at one of the events. I adapted a recipe from the 1826
Here’s my updated version for Georgian
175g/6oz black treacle or molasses
50g/2oz light brown sugar
250g/9oz plain flour
50g/2oz orange peel/mixed peel
1-2 teaspoonsful ground ginger
½ teaspoon caraway seeds
½ teaspoon grated or ground nutmeg
½ teaspoon allspice
Preheat the oven to 180C or 160C fan oven. Warm the sugar, butter and black treacle/molasses in a pan until melted. In a separate bowl, mix the remaining ingredients. Make a well in the centre of the dry ingredients and add the sugar/butter/molasses mix. Mix well, then leave in the fridge to cool for 30 minutes. Roll out the dough to a thickness of about 1 cm, then cut into diamond shapes. Bake for about 15 – 20 minutes.
Gingerbread proved popular with visitors, including the Civic Mayor. The black treacle makes for a more intense flavour and a heavier texture than the lighter Gingerbread we are more used to. What's your take on Georgian era baking?