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Ever wondered how to make traditional gingerbread? Join Mrs Crocombe, the Victorian cook, as she makes some edible decorations to hang on the Christmas tree at Audley End House.

INGREDIENTS
60g Brown Sugar
225g Flour
¼ of a Beaten Egg
225g Butter
170g Treacle (or Molasses)
2 tsp Cloves
2 tsp Allspice
2 tsp Pounded Mace
2 tsp Ginger
1 tsp Coriander seeds
1 tsp Caraway Seeds

METHOD
In a large bowl, add the treacle, egg, sugar, ginger, allspice, mace, cloves, coriander and caraway seeds. Mix it well together and then add the melted butter. Stir in the flour and mix until you form a soft dough. You can either make the dough into small cookies or biscuits by patting a the dough into a discs on a baking tray. You could also use a mould, or cutters to make all sorts of festive and fun shapes. Cook in a moderate oven (around 180 Celsius, Gas Mark 4 or 350 Farenheit) until golden brown.

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