This is the French gingerbread baked in giant loaves and sold in chunks by beekeepers who wheel carts around Paris during the holidays. Not as sweet as American gingerbread, with a more complex blend of spices. It is typically only made by beekeepers because it uses a lot of honey. This recipe makes a small loaf that is way too easy to devour in one sitting before it cools, so make extra. Exceptional!
This is an exceptional cream cheese frosting by food guru Stella Parks: very creamy, not too sweet, with pronounced cream cheese and vanilla flavors. Lighter and easier to work with than traditional cream cheese frostings.
IMO this is the best recipe for shortbread I have ever made. Glaze is fun but it softens the shortbread after a day, and the crisp cookies are what really shine. Like fresh Walker’s.
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