The Bauhaus Biscuit

Gingerbread biscuits should be crisp, spiced and stylishly minimalist. Or so says Adolf Loos in 'Ornament & Crime' {an influential essay that helped define Bauhaus design}.

‘I prefer undecorated gingerbread. Modern people will understand [. . .] un-ornamented food tastes better, and decorations used to make food appear more appetizing are not for me.’  

With a self-confessed weakness for this stripped back aesthetic, I made this gingerbread for The Peanut Vendor. If you haven't come across them then, check them out: London furniture specialists that do a mean line in gorgeous mid-century design. In the space of a day, we transformed their shop into a Modernist christmas - complete with Bauhaus gingerbread boxes, mulled cider and Kandinsky tree decorations.

 

They're now the winter biscuit staple at CC. If, like me, you've got Modernist tendencies this Christmas, here are my top 5 gingerbread making tips:

1. Chill and chill again. This biscuit dough loves the fridge: chill gingerbread after rolling, then cut out shapes and chill these again before baking. This is the absolute key to getting crisp, sharp shapes.  

2. It's all in the syrup: most gingerbread dough uses golden syrup and treacle. Change it up - swap out some golden syrup for the addictive buzz of stem ginger syrup instead.

3. Double ginger: not content with just the stem ginger syrup, I normally throw in a batch of finely chopped crystalised ginger for added kick.

4. Dark brown sugar. Gingerbread isn't about sweetness and light: it should be nuanced and unsettlingly moreish. This isn't the time for light caster.

5. Embrace the unusual: add cardamom or star anise to the traditional cinnamon and mixed spice notes.