Gingerbread

Gingerbread

By
From
Polska
Photographer
Laura Edwards

Making proper gingerbread – the sort you could build a small house with – takes some time: 3–4 days for the dough to mature before baking. The other secret to a beautiful gingerbread is the spice mix. It’s like your own special garam masala blend, except this one is for baking. You can, of course, alter the proportions of spices to suit your own preferences – as mine is quite spicy.

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
300g plain flour
200ml runny honey
50g soft unsalted butter
1 teaspoon bicarbonate of soda
1 egg

For the spice mix

Quantity Ingredient
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4-5 cardamom pods
2-3 cloves
1 star anise

Method

  1. Make the spice mix first – I always use pestle and mortar but you can use a coffee grinder or blender. Throw the cardamom shells away once the seeds have popped out.
  2. Combine the ingredients for the dough with the spice mix and knead together for 5–6 minutes, until a soft ball is formed. Cover your dough ball with a clean, damp tea towel and place in the fridge for 3 days.
  3. After 3 days, preheat the oven to 180°C. Line a baking tray with baking paper. Remove the ball from the fridge and knead it again, on a floured surface, until it softens once again for about 10–12 minutes.
  4. Roll the dough out to a ½ cm thickness on a lightly floured surface. Cut out the shapes of your choosing and place them on a baking tray lined with baking paper. Bake for 12–15 minutes on 180°C. Allow to cool before eating. Best eaten on the following day and do save some for breadcrumbs.
Tags:
polish
eastern european
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