Gingerbread in London

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The British have the same name for this baked good: gingerbread.

Brown, wafer, or honey - choose your gingerbread carefully! The brown variety is made with syrup and ginger, while the wafer one has a wafer base; evidently, the honey type is baked with honey and, sometimes, spices.

There's no clear answer, although historians have several theories in this regard. The first reason has to do with gingerbread houses used as Christmas decorations in 16th-century Germany that inspired us to do the same. It is possible that the tradition comes down to Queen Elizabeth I introducing the tradition of baking gingerbread figurines, which resembled members of the court, during winter festivals. Alternatively, it could have been the influence of Queen Victoria and Prince Albert who popularised Christmas trees and gingerbread making.

To a certain extent, this dessert is a healthy option as it contains niacin and folate. However, it also features saturated fats and sugar on its ingredient list, which, when eaten in large quantities, isn't beneficial.

Actually, they aren't: ginger is a kitchen staple and a popular spice, added to the dough to create gingerbread, a famous Christmas dessert.

It definitely has a religious connotation, yes! This dessert has been eaten during Catholic Christmas celebrations since the 17th century, and many people who practise religion continue to do so now.

Although the exact origins are unknown, it's fairly certain that gingerbread came to life somewhere in Greece or Egypt before gaining its popularity in mediaeval Europe during the 15th century.

The texture depends entirely on your preferences! Gingerbread biscuits can be hard and crunchy or soft and chewy.

The recipe almost always includes ginger; adding cinnamon, nutmeg, and other spices is highly recommended to achieve the one-of-a-kind sweet and tangy taste.

Typically, the 'shelf life' of freshly baked gingerbread is 5-7 days: the longer it's stored, the harder and blander it becomes.

The earliest mention of this Christmas staple comes from ancient Greek and Egyptian texts.

The secret is in the name: ginger is the main ingredient that gives this dessert its unique flavour. To make it more distinct, professional bakers add cinnamon, cloves, nutmeg, cardamom, anise, and honey.

Typically, corn syrup is added to gingerbread to make it hard and firm enough for assembling iconic house-shaped desserts.