Regency Gingerbread – Spiced Cake & Biscuits

Here’s a delightful Regency-era inspired recipe for Gingerbread, a versatile treat that could be served soft like cake or crisp like biscuits—depending on the occasion and the baker’s hand. Gingerbread was a beloved treat in the Regency period, often flavored with treacle or molasses and warmly spiced. It could be baked into soft loaves or rolled thin and cut into crisp shapes.

Please read through the recipe fully before you get started.

Ingredients:

• ¾ cup unsalted butter
• ¾ cup dark brown sugar
• ¾ cup molasses or treacle
• 2½ cups all-purpose flour (sifted)
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• 1 egg, beaten
• ¼ cup milk (or more, for softer texture)

Instructions:

For Soft Gingerbread Cake:

1. Preheat oven to 350°F (175°C). Grease and line a loaf or square cake pan.
2. In a saucepan, melt butter, sugar, and molasses together. Let cool slightly.
3. In a bowl, combine flour, baking soda, spices, and salt.
4. Stir the molasses mixture into the dry ingredients.
5. Add beaten egg and milk; mix until smooth.
6. Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
7. Cool before slicing. Serve plain or with a dollop of whipped cream.

For Crisp Gingerbread Biscuits:

1. Follow steps 1–4 above, but reduce milk to 2 tablespoons.
2. Chill dough for 1 hour, then roll out on a floured surface to ¼ inch thick.
3. Cut into shapes and place on a parchment-lined baking sheet.
4. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
5. Cool on a wire rack. Store in an airtight tin.

🫖 Enjoy with a strong black tea or mulled cider. For a festive touch, dust with powdered sugar or decorate with a simple lemon glaze.

Thank You for reading my recipe journey honoring Jane Austen’s 250th’s Anniversary.  These recipes allowed me to celebrate Jane and step into her world to celebrate!

Please let us know if you make the recipe!

-Tara