Gingerbread is one of the most defining flavours of the festive season. The spiced confection dates back hundreds of years and is one of the most beloved Christmas treats for all ages.
It is believed that the gingerbread man made its first appearance in the court of Queen Elizabeth I of England (who reigned from 1558 to 1603), when her bakers would prepare gingerbread figures in the likeness of her most important guests.
But how the connection between gingerbread and Christmas came to be is a mystery.
“No one knows the exact gingerbread link to the holidays,” says Beach Rotana Abu Dhabi’s executive pastry chef, AJ Soundankar. “But it has been said that a few hundred years ago, European chefs appreciated the strength of gingerbread for making decorated houses, cookies and figurines.”
Anthony Reilly, head chef at Senara The Palm, adds: “There are stories that go way back to the 1500s when gingerbread was first served at Christmas time as it could easily be made into the shape of the dinner guests. It also has a warming effect from the ginger.”
Whatever the reasons, if you are hosting a Christmas party or bringing baked goods to a gathering, you better know how to make good gingerbread.
Read more: Guide to gingerbread-making and decorating workshops around the UAE
First, you have to decide what kind you prefer.
“Texture is a matter of personal preference,” Soundankar says. “Some roll out the dough to achieve a crisp cookie, which is usually used for gingerbread cut-out designs and houses.
“Others like to make a drop cookie, which achieves a softer texture. It mainly depends on the mixing of the dough and baking time: if the dough is mixed or handled too much it, it makes a dry, crispy cookie.”
If you prefer a biscuit with a crisp edge and semi-soft centre, Soundankar recommends baking it at a low heat that comes from the top of the oven. He also advises only baking it to about 70 per cent complete, as it will dry out as it cools.
Just as important as the baking is using the right combination of ingredients to achieve the perfect gingerbread flavour.
A trusted mix of spices – including ginger, ground cloves, allspice, nutmeg and cinnamon – is essential but, as with any recipe, don’t underestimate the importance of basic ingredients and use the best you can.
“Good-quality butter is important,” says Reilly. “The better the butter, the more rich and decadent the taste of the gingerbread will be. And using a good-quality dark-brown sugar will give a nice, sweet, caramel flavour to the gingerbread.”
Once you have got the recipe and baking mastered, it is on to making the shapes.
“Cutters and templates are ideal if you want them to look perfect,” says Reilly. “You can download and print a house template, and most supermarkets or home stores have cutters in stock at this time of the year.”
For gingerbread houses, he says it helps if the walls are all the same size so they can support each other.
Also, make sure you have plenty of icing on hand – this is the glue that holds a gingerbread house together.
When it comes to the decorating, let your creativity shine. Soundankar suggests using sweets such as marshmallows, mini cookies, gummy bears, gum drops and candy canes.
Reilly says sugared jellies look great, as they are frosted, and that chocolate fingers are a tasty way to create a winter log-cabin effect.
But perhaps the most important element that will enhance your gingerbread-making experience is having a friend or two next to you while you do it. Make it a social event, with a group of friends, or keep it an intimate holiday tradition with your spouse and children.
“Get a stress-free recipe,” says Reilly. “Whack some festive music on, have a hot chocolate and enjoy yourself.”
sjohnson@thenational.ae
