There are countless recipes for gingerbread in 19th-century cookbooks, most simply called “gingerbread” (or, to distinguish them, Gingerbread No. 1, Gingerbread No. 2, and so on), but most of the recipes fall into a few types. There’s soft gingerbread, which is what we’d call a cake. There’s “common gingerbread,” which is typically a soft cookie and always contains molasses — which is what made it “common,” molasses being cheaper than even brown sugar. “Sugar gingerbread,” by contrast, used sugar. And then there’s hard gingerbread, which was designed to keep well.
I assumed that hard gingerbread would give me something like a gingersnap (or, I hoped, like Sweetzels Spiced Wafers). But this recipe, at least, turned out completely different from what I expected — somewhere between a cookie and a cracker, rather like an English biscuit. Which is, as they say, why you play the game. Continue reading “Crisp gingerbread biscuits”