Christmas is around the corner and nothing beats a great gingerbread with ginger chantilly cream. No not the cookies, actual gingerbread!
It always shocks me when I make this amazing spiced bread and people either don’t know what it is or think it’s some new fancy recipe. Gingerbread has been popular since the 18th century, and yet it’s still hard to find a great recipe for it. Then you try and spruce it up and say I want a gingerbread with ginger chantilly cream and you’re s.o.l.
This recipe is quite simple and just so tasty. The first time I made this recipe I tasted a bit of the batter and though, “Well I have no idea how this is going to go”. But needless to say, Williams Sonoma has never led me astray. I did however edit the recipe a bit just for balance.
I love whipping this up a couple times over the holiday season and pull it out for tea time, dessert, mornings, and just as an alternative to the more traditional pies and cakes. It’s just a nice sojourn of sorts. Tea wise – anything goes with this! Masala chai, tulsi chai, earl grey, you name it, it works!
Random Fact #832 – The first documented instance of figure-shaped gingerbread biscuits was at the court of Elizabeth I of England. She had the gingerbread figures made and presented in the likeness of some of her important guests.