Recipes Included On This Page Dutch Gingerbread Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Dutch Gingerbread Recipe By : Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pure lard 1/2 cup brown sugar 1 egg 2/3 cup treacle or molasses Grated peel of 1 orange 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ginger 1 teaspoon crushed coriander seeds 2 teaspoons caraway seeds 1 teaspoon baking soda 1 cup boiling water Preheat the oven to 325F. Grease a bread pan. Cream the lard, sugar and egg until light and foamy. Add the trecle or molasses and the orange peel. Sift together the flour, baking powder, salt, ginger, coriander seeds, caraway seeds and soda. Add to the creamed mixture; mix well and add the boiling water. Mix until smooth and do not add any flour if the batter seems very thin - it should be. Pour into a greased bread pan and bake at 325F for 50 to 60 minutes or until well done. Cool; unmould and let rest a day or two before eating. Mme Benoit wrote, "Here's a very special and most exciting gingerbread. Dutchwomen have a great talent for the manipulation of spices. For many centuries, spices have had a priority place in their kitchens." From an old magazine (probably the late 1960's). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 November 2011. www.fareshare.net Source: "Mme Jehane Benoit" - - - - - - - - - - - - - - - - - - -

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.