Print this recipe
Save to disk
Full version with graphics
This recipe is in categories Georgians / Regency, Baking, Party food, Snacks,
About this recipe:
Difficulty: not rated
Comments: All cooking is done at the end.
Use oven gloves when handling baking sheets.
Preparation Time: 1 hour including cooling time.
Cooking Time: 10 minutes per tray.
Number of servings: 20-30 small biscuits
Serving suggestions: Serve as a snack with a glass of milk or fruit juice.
This is a vegetarian recipe
Street sellers became common in most towns and cites during the Georgian era. Sellers called their wares as they went.
Fresh milk, cherries, apples, fish, buns and treats like gingerbread men could all be bought in this way.
Market days were particularly important, with many people traveling to sell their produce and buy goods. Anne in The Diary of a Farmer's Wife writes:
"Feb ye 4, I do allus like going to the market,it be verrie nice to get in companie sumtimes. I did sell my butter for 7 pence a pound- I did buy a ribbon for Sarah's hair, and a gingerbred man, as well as one for Carter's wife."
Ginger was a popular flavouring and there are recipes for both biscuits and a dark sticky ginger cake. The gingerbread recipe given here is darker and spicier than a modern gingerbread. You could substitute the treacle for golden syrup and the dark sugar for white sugar if you prefer a lighter, sweeter biscuit. See Christmas Gingerbread for this version.
- 200g butter (cold)
- 400g plain flour
- 2tsp baking powder
- 3tsp ginger
- 1 tsp cinnamon
- 1 tsp mixed spice
- 100g dark treacle or molasses
- 100g muscovado(brown) sugar
- 2 tbsp milk
Making and cooking it
- Sieve the flour, baking powder and spices into a bowl and mix in the sugar
- Break the butter into small pieces and add to the flour
- Rub the butter in until you have a mixture like breadcrumbs
- Mix the milk and treacle together in a cup
- Make a well (hollow) in the centre of the flour and pour in the milk mixture
- Beat well with a wooden spoon until it forms a dough
- Place the dough in a bowl and refrigerate for at least 30 minutes
- Preheat the oven to 180 c
- Remove the dough from the fridge and roll out to 5mm thick
- Cut out the shapes with a cutter or knife
- Place on baking sheets with a little room for them to spread
- Bring all the trimmings together, re-roll and cut until the dough has all been used
- Bake for 8-10 minutes
- Allow to cool slightly then transfer to a wire rack until cold