Petworth's Georgian gingerbread recipe

Gingerbread has been enjoyed since medieval times when it was a speciality of north Europe. Earlier verision involved honey and breadcrumbs but by the Georgian period it was darker and thick with treacle. It was often associated with feasting because the spices used were expensive. Gingerbread could also be kept for months, making it ideal to serve throughout the festive season.

Cakes and bakes
Festive gingerbread
  • Preparation time 10mins (prep. time)
  • Cooking time 15mins (cooking time)
  • Serves 15


  • 340g/12oz treacle
  • ½ a medium egg
  • 100g/4oz brown sugar
  • 9g/1/3oz ginger
  • Cloves
  • Ground Mace
  • Ground Allspice
  • Ground nutmeg
  • Whole caraway seeds
  • Whole coriander seeds
  • 450g/16oz butter
  • 225g/8oz flour


  1. Mix the spices and wet ingredients
  2. Add enough flour to make a stiff paste
  3. Roll or shape into cakes or biscuits
  4. Bake at about 160C for 10-15minutes