Gingerbread may not be an ingredient per se, but stick with this one and you’ll see why it qualifies in this Advent cook-a-rama.
No question, I owe my high school German teacher a great deal – suffice it to say that after a lapse of more than 30 years when I finally went to Germany for the first time, I managed perfectly well with what he had been able to instil into my teenage brain. But that wasn’t the big achievement – he also gave me a lifelong love of gingerbread in all its forms, after bringing in Lebkuchen (the kind with white glaze) to celebrate the end of the school year.
Sadly, Sydney is not the place to live if you want to make gingerbread regularly – it is a sticky business at the best of times, but in typically 90+% humidity over the festive season, it is unbelievably so. There are days (or, more often, nights) when it is cool and dry enough to make it a manageable proposition, but today is not that day! Since I had been in a gingerbread mood, though, I decided to try out a gingerbread recipe – there is also a story about what particular blend of spices I use for that, but I’ll save that one in case we have a more clement gingerbread-making day later in the month.
So these use the basic form of my buttermilk muffin recipe – to which I have added ground spices – ginger, allspice, nutmeg and cloves – with white choc chips just because I can. And the house smells just the way it should heading towards Christmas – thank you again Herr Stein.