Arán Tíogar (AH-rawn TEE-uh-gar)

Medieval Gingerbread

Arán Tíogar, a delicacy of spiced sweetness, was often reserved for moments of celebration and abundance. Its warming flavors and intricate preparation made it a cherished treat during festivals, seasonal gatherings, and feasts. Crafted with care, it symbolized hospitality and the joy of shared moments, offering a touch of indulgence to mark life’s special occasions.

Take goode honye & clarefie it on the fere, & take fayre paynemayn or wastel brede & grate it, & caste it into the boylenge hony, & stere it well togyder faste with a sklyse (spatula) that it bren not to the vessel. & thanne take it doun and put therin ginger, longe pepper & saunders, & tempere (mix) it up with thin handes; & than put them to a flatt boyste (pan) & straw (strew) thereon sugar & pick therin clowes rounde about by the egge (edge) and in the mydes yf it plece you &c.

— Curye on Inglysch, 14th Century

Recipe Directions

Break the bread up into large crumbs with your hands, then use a mortar and pestle to grind them into fine breadcrumbs.

Grind the dried ginger and long pepper.

Heat the honey in a saucepan over medium heat until it boils. If you happen to be using unclarified honey (most you buy are already clarified), you might need to skim off anything that rises to the top.

Add the breadcrumbs to the boiling honey a bit at a time, stirring until combined. You may need more or less breadcrumbs depending on what kind you’re using. You want the mixture to come away from the sides of the pot when you stir. If you happen to add too many breadcrumbs and the mixture is too dry, just add a bit more honey.

Turn off the heat and stir in the spices. Taste a little bit (it’s hot!) and add more spices, if desired.

Turn the mixture out onto some parchment paper and roll it out. The thickness is up to you, mine was about 1/4”. Let it firm up for at least a few hours, or overnight.

Dust the top with however much sugar you want, then cut the gingerbread into whatever size and shapes you fancy. I did little squares, but you could use cookie cutters or something that uses a kind of stamp to imprint a design.

Bedight them with the cloves (I stuck one in the center of each piece) and the gold leaf, if you’re using it, and serve them forth.

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Servings

12-16 pieces

Prep Time (hours)

.5

Items Needed

Saucepan, Mortar & Pestle (or spice Grinder), Parchment paper, Rolling Pin, Knife or Cookie cutter

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Ingredients

1 cup (330 g) honey
1/2 loaf (250 g) stale white bread, or breadcrumbs
1 tablespoon dried ginger pieces
3/4 teaspoon long pepper
1/2 teaspoon sandalwood
1/4 cup (50 g) sugar
Whole cloves, for decoration
Gold leaf, for decoration, optional

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Item type

Consumable, Food / Drink

Creator

Eirikr

Related ethnicities

• Celtic

Source

Original Reference Site