Old Welsh Gingerbread
Welsh Translation: Bara Sinsir Cymreig
This is a fiery and soft gingerbread that was usually sold at Welsh country fairs. Traditionally it contained no ginger but the addition of black treacle and candy peel tricks you into thinking the cake contains ginger. Along with being baked for fairs, it would also be used to celebrate holidays like St David’s Day!
I’ve added ground ginger, for an extra hit of spice, and replaced the candied peel with candied ginger for some added warmth.
It’s not a gingerbread for building houses but it’s great with a paned o de (cup of tea)!
|50g||Candied Ginger, chopped|
- Heat the oven to 170°C/Gas 3 and line a 27cm long baking tin.
- Sift the flour into a large bowl with the ginger.
- Dice the butter and rub it in with your fingertips into the flour until the mixture resembles fine breadcrumbs.
- Stir in the sugar and candied ginger.
- Put the treacle, honey and milk in a saucepan and heat gently, stirring, until the treacle and honey have melted into the milk.
- Pour onto the dry ingredients and mix thoroughly.
- Pour the mixture into the prepared baking tin and bake for 20–25 minutes, until a skewer inserted in the centre comes out clean.
- Leave to cool completely, then cut into squares.
- Store in an airtight tin. The gingerbread will mature and become stickier with keeping.
Dydd Gŵyl Dewi Hapus!