#soft gingerbread

🍪 Brighella's baked up some no-context clue cookies inspired by #MysteryOfTheSevenKeys! 👩‍🍳 Be sure to send your Cookie Contest entries by Monday, Jan 1!

I made Soft Gingerbread with Fruit from an 1831 recipe adapted in Setting a Fine Table: Historic Desserts and Drinks from the Officers' Kitchens at Fort York, edited by Elizabeth Baird and Bridget Wranich.

Already wary of the same cookbook's directions for seed cake, I found that this recipe only needed a little over half of the stated baking time (did they test the recipes in historic ovens with wonky heating?) That said, it's very delicious, and the rich, heavily spiced cake with dried fruit reminds me of my grandmother's traditional New England Hermit Cookies. I want to believe that the "cakes of gingerbread" sent to sea with Frank Mildmay in Frederick Marryat's novel were something like this.

Pepparakakor the way I grew up doing it. Merry Christmas!

Needs to be hella good with baking and cooking. So we can make really good and awesome gingerbread houses that are soft and we're allowed to eat almost immediately after.