The Betrayal (28 page)

A typical sixteenth-century gingerbread recipe would have consisted of stale white breadcrumbs mixed with grated ginger and red wine, moulded into shapes and dried in a warm oven. This is a modern version.

Ingredients:

  110 g margarine

  100 g sugar

  120 ml black treacle

  1 egg yolk

  250 g plain flour, sifted

  2 g baking powder

  1 g ground cinnamon

  2 g ground cloves

  2 g ground nutmeg

  2 g ground ginger