The ffest off the Cockentryce: Gyngerbrede

Take a quart of hony and sethe it and skime it clene; take Safroun, pouder Pepir and throw theron; take gratyd Brede and make it so chargeaunt that it wol be y-lechyd; then take pouder canelle and straw ther-on y-now; then make yt square, lyke as thou wolt leche yt; take when tho lechyst hyt, an caste Box leves a-bowyn, y-stykyd ther-on, on clowys. An if thou wolt have it Red, colour it with Saunderys y-now.

dessert spread


  • 3 sticks butter, softened
  • 3 cups granulated sugar
  • 2 oranges
  • 8 cups wheat flour
  • 3 tsp baking powder
  • 3 tsp baking soda
  • 2 TB ginger
  • 2 TB cinnamon
  • 2 tsp pepper
  • 2 tsp salt
  • 2 eggs
  • 2 cups honey
  • pinch of saffron
  • Gold food spray


Use an electric mixer to combine butter and sugar. In a separate bowl, whisk together flour, all of the dry seasonings and baking soda/powders, then blend into the butter and sugar. Zest the oranges into a bowl, and add the juice of one orange, the honey, the eggs and the saffron. Whisk together, then add to the batter and blend in. Knead the dough together with your fingers to make it come into a dough. Roll out, cut out cookies as desired. Bake at 350 for 10 minutes. If desired, spray or sprinkle with Gold food spray or sugar to “Gild” the cookies, which supposedly was done with actual Gold in medieval times. These cookies make really excellent spicy but subtle gingersnaps — spicy in that they give a heat, but subtle in that they don’t scream “ginger,” it’s a mixed sweet spiciness.



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