By Chef Mark Steele
The oldest and most loved recipe that exists in my family’s recipe vault is gingerbread. I’ve been eating (and baking) these cookies since I can remember, and it is the standard by which I judge all other gingerbread. I have since learned that gingerbread comes in all shapes, sizes, textures, firmness, etc, but in my mind, nothing can touch my grandmother’s recipe.
In my household, gingerbread is a year round favorite. We don’t wait for the holidays to break out the cloves, ginger and molasses. In fact, my five year old son has already mastered the art of cutting out gingerbread men, and as soon as they’re baked, eating all of their heads off! But Christmas wouldn’t be Christmas without a few tins of gingerbread on hand to share with friends and neighbors.
