Cookies seem to spring up everywhere this time of year. Last week, even the children’s librarian at our local public library was passing out homemade cookies as part of a community wide cookie scavenger hunt! Yet when asking friends and family what type of cookie is the BEST no one ever seems to agree. My daughter’s favorite are Ooey Gooey Chewy Gluten Free Oatmeal Raisin Carrot Cake Cookies she fondly calls “Yummy Bunny” cookies, but to my grandfather nothing could ever top peanut butter cookies. My brother-in-law insists that Classic No-Bake Cookies are the best, while the elderly neighbor down the street always assures me that a plate of frosted sugar cookies hits the spot like no other type can!

For me, I would have to say nothing beats a flavorful savory gingerbread cookie. I just can’t resist the combination of texture and flavor offered by this scrumptious treat. From the tender cookie to the warmth of the spices blending like the melodious tones of Christmas carols, gingerbread both transports me back to my childhood and sweetens the present. Paired with a cold glass of Fresh Homemade Cashew and Almond Nut Milk these cookies are suited for both late night paperwork breaks and relaxing evenings serenaded by a crackling fire and the howling of the wind as it creates drifts in the blowing snow.

The history of the gingerbread cookie is intriguing, as several regions of the globe seek to claim it’s origin. Some early forms are found among the Egyptians and ancient Greeks who primarily used it in ceremonies.

Gingerbread made its appearance in Europe by the 1000’s as returning soldiers of Robin Hood’s era brought back ginger and other spices from the Middle East. Aristocratic bakers and chefs started eagerly experimenting with these newly acquired flavors. As time passed, the spice trade accelerated increasing the availability of spices in Europe while decreasing their cost. With a variety of spices accessible to a larger portion of the population, Gingerbread’s fashionablity soared! Even William Shakespeare affirmed its popularity in Love’s Labour Lost, “And had I but one penny in the world, thou shouldst have it to buy gingerbread:”(Act 5, Scene 1). The common-place mocking tone of the character in this scene, leads me to surmise the importance to which gingerbread had risen by this time. Who knows maybe even Shakespeare himself was a fan of this beloved treat!

Early European gingerbread’s consisted of a mix of ground almonds, stale bread crumbs, spices and rosewater. The resulting paste was pressed into wooden molds and baked. Sometime during the 1500’s the breadcrumbs were replaced by flour, and sweeteners and eggs were added resulting in a lighter, sweeter and richer-tasting treat. As gingerbread spread around the globe, it adapted to local tastes. The crisp gingersnap and the chewy- spongy cookie appeared. In America lemon or other citrus glazes were sometimes added.

The shape of ginger bread also varied with time and place. Gingerbread men first appeared during the reign of Queen Elizabeth the First (who reigned from 1558-1603). She often presented important guests and visiting dignitaries with gingerbread molded in their likeness. While the classic American tale of the Gingerbread Man did not enter the public scene until its publication in the May 1875 edition of St. Nicholas Magazine. This fairy tale is said to be an American variant of the European Runaway Pancake tale.

In 1812, yet another traditional gingerbread shape achieved fame: the Gingerbread House. These clever buildings went from regional players to the world’s stage with the publication of Hansel and Gretel by The Brothers Grim. Brought to America by German immigrants, gingerbread houses covered with frosting and decorated with candy quickly became vogue. It was here that Gingerbread became forever linked with the holiday season.

Recipe:

Our gluten and dairy-free savory gingerbread cookies are a historical gingerbread with emphasis on the bread. In terms of sweetness they are closer to a spice bread than the super-sweet gingerbreads commonly seen today. From the texture standpoint, they are not a gingersnap, but have an inviting spongy bread like texture.

Wet Ingredients:

• 1 cup finely ground nuts plus 1 tablespoon water
  OR untoasted almond meal leftover from milk Fresh Homemade Cashew and Almond Nut Milk
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• ¾ cup molasses
• 1/3 cup honey
• 2 eggs

Dry Ingredients:

• 3 cups All-Purpose Gluten-Free Baking Mix
• 1 teaspoon baking powdered
• ½ teaspoon baking soda
• 2 teaspoon ground cinnamon
• 2 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground cardamon
• zest from 1 organic orange, scrubbed
• zest from ½ organic lemon, scrubbed

 

Note: Since zest is grated citrus peel, it is important to use organic fruit to prevent adding residue pesticides to your food. Fresh zest can be slightly bitter. For those wanting to limit this tendency, you can reduce the amount of zest added or use a commercially available dried zest/peel found in the spice isle. If using the dried product change the recipe to 1 tablespoon orange zest and 1 teaspoon lemon zest.

Preheat oven to 325° F. If you have a confection oven, you will want to use it. These cookie baked up lovely in my convection oven. Combine wet ingredients and mix well.

Slowly add in dry ingredients.

The dough will be soft and sticky. (Since there is no butter in the recipe the standard directions for cut-out cookies of chilling the dough for firmness does not apply.)

Generously flour working surface and rolling pin, you may need to knead a bit more flour into the dough as well.

Roll out dough to 1/4” thickness and cut out with cookie cutter of your choice.

Place on parchment paper lined cookie sheets. If you choose not to use parchment paper, make sure the pans are well greased.

Bake at 325* for 15 minute or until edges just start to brown. Remove from oven and allow to cool on the pan before removing. Serve and enjoy!

Savoring Memories and Anticipating Making New Ones, the Homesteading Hen

If you enjoyed this post and have a friend who might as well, please share, pin, and spread the love!