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📝 Description
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🥘 Ingredients
1-3/4 lb. treacle, 1 lb. of moist sugar, 1 lb. of butter, 2-3/4 lbs. of flour, 1-1/2 oz. of ground ginger, 1-1/2 oz. of allspice, 1-1/2 oz. of coriander seeds.
👨🍳 Method
Let the allspice, coriander seeds, and ginger be freshly ground; put them into a basin, with the flour and sugar, and mix these ingredients well together; warm the treacle and butter together; then with a spoon work it into the flour, &c., until the whole forms a nice smooth paste. Drop the mixture from the spoon on to a piece of buttered paper, and bake in rather a slow oven from 20 minutes to 1/2 hour. A little candied lemon-peel mixed with the above is an improvement, and a great authority in culinary matters suggests the addition of a little cayenne pepper in gingerbread. Whether it be advisable to use this latter ingredient or not, we leave our readers to decide.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Sunderland Gingerbread Nuts this week, drawn in by the vintage charm and the promise of a rustic treat. The recipe's old-fashioned allure was amplified by the surprising step of toasting and grinding the whole spices, which filled my kitchen with an intoxicating aroma. I found the process of working the treacle and butter into the flour to be remarkably satisfying, like a cross between making playdough and kneading bread. The resulting dough was pliable and fragrant, a delight to handle. The real surprise came when I bit into the baked gingerbread nuts. The spices were incredibly vibrant and well-balanced, with the coriander seeds adding a citrusy note that complemented the ginger and allspice beautifully. This recipe is perfect for the weekend baker who enjoys a bit of kitchen alchemy. The gingerbread nuts are best enjoyed with a strong cup of tea, providing a comforting end to a leisurely afternoon. I'll definitely be making these again, perhaps with a touch of candied lemon peel for added zest.
