8 oz self-raising flour
4 oz margarine
1 pinch of salt
2 tsp ground ginger
1 tbsp golden syrup
Directions
Pre-heat oven to 350oF Mark 4. Sieve flour, salt and ginger together.
Cream the syrup, margarine and sugar in a bowl, then stir in the dry
ingredients. Knead to form a smooth dough. Form 1 inch balls, then
roll into a sausage shape and flatten slightly on a greased baking
sheet with the back of a fork. Bake until golden brown; approx. 15 to
20 mins. Cool on a wire rack.
Servings: 20 cookies
Asbourne Gingerbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cake
The History of Recipes
We can follow the history of written recipes far back into the distant past, at least as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to experts is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a few documents describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the cooks of his times were skilled in the use of many herbs, including a few that are still present in modern kitchens for example basil, fennel and dill. Later on in the 1400s, people returning from the crusades brought us many foods and spices from the East, such as coriander, basil and rosemary. These new spices and herbs prompted an explosion in books on cooking, some of which are kept safe in private libraries. For the decades that followed, the upper classes competed with each other to serve the most extravagent banquests, and as a result cooks and their recipes became highly prized. Even so, it wasn`t until the 19th century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and recording the recipes of their peers. By the time we get to the 20th century, cookbooks were in high demand, as a result of increased literacy, people having more free time and disposable income. |
We hope you enjoy this Asbourne Gingerbread recipe.
