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Gingerbread – the irresistible treat that enchants us every year with its sweet aroma and unique flavour, instantly transporting us into the magical spirit of Christmas. But where does this delicious temptation come from, what secrets are hidden in its traditional recipe, and why is gingerbread so closely tied to Christmas? Come with me on a journey into the fascinating world of gingerbread – and discover a delightful recipe waiting for you at the end!
The roots of gingerbread: a journey into the past
The history of gingerbread reaches far back, all the way to ancient Egypt, where honey was mixed with spices and nuts to create a sweet delicacy. However, the gingerbread we know today has its true origins in medieval Europe. The first records date back to the 13th century in Germany, where the guild of gingerbread bakers was established. From there, the recipe quickly spread across continents, taking on regional variations along the way.
The magical mix: traditional ingredients reimagined
The ingredients in gingerbread are as colourful as its history. Traditionally, it is made with honey, spices such as cinnamon, cloves and ginger, along with nuts and dried fruit. But in our modern times, where variety and healthy lifestyles are celebrated, these delights can also be prepared in a vegan and wholesome way. Alternatives such as agave syrup, spelt flour and nut butters give gingerbread a contemporary twist, without sacrificing its rich and intense flavour.
Festive magic: why gingerbread captures our hearts at Christmas
The unique blend of spices and aromas in gingerbread evokes winter cosiness. Breaking into the first gingerbread hearts of the season is a sure sign that Christmas is on its way, instantly putting us into a festive mood. Baking them together creates memories that last across generations.
Gingerbread, a culinary heritage of centuries past, lives on not only in our kitchens but also in our hearts. With every kneaded dough and every bite, we taste a piece of history and a sprinkle of magic that makes the holidays even sweeter in the company of our loved ones.
Recipe
Gingerbread
- 250 g flour (wheat, spelt or gluten-free flour)
- 20 g cocoa powder
- 7 g gingerbread spice mix
- 1/2 sachet cream of tartar baking powder
- 100 g date sugar or another type of sugar
- 2 tbsp oil (e.g. rapeseed oil with a buttery flavour)
- 125 ml plant-based milk (such as soya, almond or oat milk)
Topping
- 200 g dark chocolate
- 2-3 tsp coconut oil (optional, for a smoother texture)
- Almonds or other nuts
Instructions
Gingerbread
- Preheat the oven to 180 °C top/bottom heat.
- In a bowl, carefully mix together the flour, cocoa powder, gingerbread spice mix, baking powder and sugar.
- Add the oil and milk, then knead everything into a smooth dough with your hands.
- Roll out the dough between two sheets of baking paper to about 5 mm thick.
- Use biscuit cutters to cut out gingerbread shapes and place them on a baking tray lined with baking paper, leaving enough space in between.
- Bake in the preheated oven for about 10–12 minutes. Allow them to cool completely afterwards.
Topping
- Melt the chocolate and stir in a little coconut oil if desired.
- Dip each cooled gingerbread piece into the chocolate, place on a wire rack and leave to set in a cool place.
- Once the chocolate coating has fully hardened, drizzle with the remaining chocolate and decorate with almonds or other nuts if you like.
- Let the chocolate set completely and then enjoy the gingerbread straight away, or store them in an airtight container to keep them soft and moist.
PS: The inspiration for this delicious gingerbread came from the wonderful Bianca Zapatka.
