Gingerbread of Reims

A great classic! It is a gingerbread of Reims because it is composed in part of rye flour.  Did you know that gingerbread appeared in China in the Middle Ages? But then it developed rapidly in Europe! So I continue with my basic recipes, before continuing with recipes that will derive from the first ones (like gingerbread ice cream, crème brûlées and other macaroons)! I started making gingerbread as a teenager, but I think I had reinvented the brick instead! A few years later, I tried again. Until I came across this one that I am proposing to you today. There are no secrets , to make a delicious gingerbread, you need top quality ingredients! I use chestnut honey and rye flour but also an ingredient that you don’t necessarily expect!

Gingerbread can be kept in cellophane for a very long time! I have already kept it for almost two months…

The ingredient I’m talking about is actually olive oil… We don’t put a big quantity, so the gingerbread has almost no fat as it should, but it gives a fruity taste hardly perceptible …

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