“Gingerbread” has evolved over the past five hundred years or so. It now includes a diversified range of ginger-flavored foods. That hasn’t always been the case. In its original meaning (back in the medieval days) gingerbread was known as "bread stuff," which meant something edible, a dry finger food consumed in addition to a meal. In the case of Ginger, with its unusual taste and texture, it was typically eaten as medicine.
Gingerbread has branched out into several types of cakes or cookies over the years.
By the late1500s the English gingerbread evolved into a spiced crisp cookie, with stamped designs were and cut into numerous shapes. The cookies were popular in winter and were dipped in wine or cider when eaten. They also became popular as Christmas tree ornaments.
The ingredients for gingerbread dough were honey, flour, and potash. The dough was typically made in the fall and underwent an enzyme reaction over a period of 2 - 3months. The dough became soft and rubbery, but was dry in texture and it required a lot of strength to be handled. It was pressed into the mold and then beaten out. The bakers produced hundreds of cookies each day. The cookies had raised patterns, and dried at a low temperature in order to preserve the image and keep it from warping. Read More about Gingerbread Molds*
Well, all that said...here at Sweet Day Gourmet, we LOVE Gingerbread - especially the new Gingerbread cupcake mix with Vanilla Bean Frosting that has just been developed by our very own Chris Basdeckis.
These cupcakes have the taste of Christmas that you will definitely want at your holiday parties this year. They are hearty and moist, with a perfect combination of spices. Try them for ourself, or give as a wonderful gift this season.