Great River Shakespeare Festival's video: Shakespeare s Test Kitchen - Gingerbread Queen Elizabeth and Dinosaurs

Chris and Tarah are back with another edition of "Shakespeare’s Test Kitchen"! With the holiday season fast approaching, this week’s episode explores Tudor Gingerbread (it’s gluten-free!) and features special guests: Jenni McHugh, Jack and Jasper Hedin. TUDOR GINGERBREAD INGREDIENTS: 1 1/2 cups blanched almonds 1 1/2 cups sifted powdered sugar, divided (1/2 cup, 1 cup) 1 large egg white (lightly beaten, at room temperature) 2 tsp of rose water (As we learned from Michael Fitzpatrick in episode 5, modern rose water is more potent, so we chose to use1 tsp.rose water, 1tsp. water ) 1 tsp of gum arabic (dragagant!) 1/2 cup confectioners sugar 1 tsp of ground ginger DIRECTIONS Preheat oven to 200 degrees. Combine 1 1/2 cups blanched almonds with 1/2 cup sifted powdered sugar in a food processor and blitz until it comes to a coarse consistency. Add the remaining,1 cup of sugar and blend until it forms a paste. Place the almond paste on a sheet of plastic wrap and roll until it forms a log. (To make it easy to work with, chill in the refrigerator for at least 10 minutes). Grate the almond paste into a mixing bowl and set aside. Combine your rosewater and gum arabic in a small bowl and stir until it dissolves. Sift the confectioners sugar and ginger together in a mixing bowl. Add the rosewater, gum arabic mixture and grated almond paste and mix until thoroughly combined. (I found using my hands worked the best). Roll out dough mixture to approximately 1/4 inch thick and stamp with cookie cutters. Place cookies on a baking sheet lined with parchment paper. Bake at 200 degrees for 20 minutes. Turn off oven and leave cookies in oven to cool for a further 15 minutes. Remove from oven and allow to fully cool on a wire rack. Decorate or enjoy plain. Huzzah!