a simple yarn

Okay, ‘new’ favourite done, ‘old’ favourite done…let’s see…all that’s left is ‘favourite’ favourite.

In our household, Christmas = gingerbread. For the Kiddies’ school lunches, in the run up to the holiday break, it’s a must have. The key to tasty gingerbread is definitely the molasses. Hold on, molasses? Ah sure, not to be found here…at least not when we first arrived on these shores. However, world-domination-disguised-as-globalisation has changed all that, but even so, a wonderful substitute has been found…..treacle.

What is treacle? I have no idea….probably molasses incognito and renamed by Europeans to confuse North Americans…but it works a treat in gingerbread!

Warning:
More Than You Ever Wanted to Know About Treacle Diversion Ahead
Recipes4us.co.uk says ‘Strictly speaking, treacle is the British generic name for any syrup made during the refining of sugar cane. Therefore, theoretically, Treacle, Black Treacle, Molasses, Golden Syrup and Blackstrap are all treacles. In practice however, there is a technical difference between “treacle” and “molasses” in that molasses is obtained from the drainings of raw sugar during the refining process and treacle is made from the syrup obtained from the sugar.’

Frankly, I’m no gingerbread expert, but personal tastes favour this recipe. Unlike other ‘I-have-no-idea-where-they-came-from’ recipes, this originates with the Longaberger Basket Company in Ohio, USA.

Father Christmas Gingerbread
2-1/4 cups sugar
3/4 cup water
3/8 cup dark corn syrup or molasses (or treacle!)
1 tablespoon cinnamon
1-1/2 teaspoons ground cloves
1-1/4 teaspoons ground ginger
1 cup PLUS 2 tablespoons butter (1 cup in Ireland is 1/2 standard block of butter)

1/2 teaspoon baking soda (also called bread soda)
8 cups flour

Preheat oven to 350ºF/180ºC. Combine sugar, water, corn syrup, cinnamon, cloves and ginger in a large saucepan. Place over moderate heat and stir until sugar is dissolved. Remove from heat; add butter and stir until cool. Dissolve baking soda in 1 tablespoon of water and add to mixture. Add flour gradually and work until dough is firm. Cut in various shapes. Place cookies on baking sheet and bake for 10-12 minutes.

Wait! Important Recipe Discussion To Follow
So there are two camps of thought regarding baking times for cookies:
Do you like them crisp and dry?
Or soft and chewy?

We like them soft, so I a) do not roll the dough too thinly and b) reduce the baking time to 9 minutes in the fan-assisted oven.

What could be better than warm gingerbread and a cup of tea?

Postscript of the Sweet Kind
Of course, the gingerbread wouldn’t be complete without the Royal Icing to go with it (also from Longaberger)….

2-1/2 cups confectioner’s (icing) sugar
2 egg whites
1/4 teaspoon cream of tartar (in Ireland it’s known as Bextartar)

In a small glass or ceramic bowl (not plastic), beat ingredients on high for 5 minutes or until stiff peaks form and icing is glossy. Cover bowl with plastic wrap when not using to prevent icing from drying out. Makes approximately 2 cups.