Gingerbread

Gingerbread is a sweet, spiced baked good made with ginger and a sweetener such as molasses, honey, or sugar. The term covers a range of products, from crisp cookies to soft, cake-like loaves, and in some regions decorative cakes or houses.

Origins and variation: Ginger has been used in European baking since the Middle Ages. Gingerbread became common at fairs and in court kitchens, with regional specialties appearing in Germany, Britain, and Scandinavia. In the 18th and 19th centuries, molasses- or honey-sweetened gingerbread cookies and cakes spread to North America, giving rise to distinct textures and shapes.

Ingredients and methods: Traditional dough combines flour, fat, sugar, and ground ginger, with cinnamon, cloves, and sometimes nutmeg. Molasses or honey provides dark color and a robust flavor. Leavening agents such as baking soda or baking powder produce a crisper biscuit variety, while soft, cake-like gingerbread uses less leavening and more moisture. Doughs are rolled and cut into shapes for cookies, whereas thicker batters form loaves or cakes. A famous form is the gingerbread house, associated with Christmas.

Styles and culture: Gingerbread remains linked to winter holidays in many countries. In the United States, ginger snaps are a popular crisp cookie, while Britain features soft gingerbread loaves and gingerbread men.

Storage: Baked gingerbread cookies keep for weeks in an airtight container; cakes or loaves can be stored refrigerated or frozen.