Christmas Cookie Recipe | Nourishing Traditions Fermented Gingerbread Cookie 13th Century Origin

A long-fermented gingerbread spiced dough like this can trace its origins all the way back to the 13th century!

Combine 1-pound fresh ground flour of choice (I'm using rye here) and 1/2 pound each raw honey and molasses. cover and let sit at a minimum 3 days and up to 3 months. The flavors and texture will really develop nicely with a longer ferment time.

When ready to bake add the bowl to a pot of warm water on the stove and heat until the mixture becomes pliable. Turn out onto a work surface and knead until smooth. add 1-2 Tbsp gingerbread spices and a pinch of salt. You could also experiment kneading in finely chopped candied fruits, lemon peel, nuts or chocolate here.

Roll tsp sized pieces into balls and flatten onto a parchment lined baking sheet or silicone baking mat. Bake on the lowest shelf in your oven at 350f for 10-15 minutes, you want them to be just brown not dark. Remove and let cool. Store in an airtight container for up to 3 weeks. You can also dip in melted chocolate or glaze after they are cooled. I hope you enjoy this look into historical baking! Merry Christmas!