Gingerbread (recipe): Difference between revisions
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==Ingredients== |
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*1lb [[honey]] |
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:: I prefer organic, or something made with a flavored flower blossom, etc., but feel free to use your favorite. Just remember that the final product is affected by the flavor of the honey you choose. |
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*up to 18oz unseasoned, fine dry [[bread crumbs]] |
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*[[Bread Crumbs]] |
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*up to 1Tbsp ground [[ginger]] |
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:: up to a pound, maybe more, maybe less. These must be UNSEASONED bread crumbs, though either white or [[wheat]], or a combination, is fine. Be sure that they are finely ground and not soft in any way. |
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*up to 1Tbsp ground [[cinnamon]] |
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*[[ginger]] (optional!) - up to 1 Tbs. |
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*[[cinnamon]] - up to 1 Tbs. |
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*few threads of [[saffron]] (optional) |
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*pinch [[saffron]], if desired, but not important here |
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*few drops red food coloring (optional) |
*few drops red food coloring (optional) |
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*small leaves (real or candy) |
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*whole cloves |
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==Method== |
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# Bring the honey to a boil and skim off any scum. |
# Bring the honey to a boil and skim off any scum. |
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# Keeping the pan over very low heat, add the [[spices]], adjusting the quantities to suit your taste. |
# Keeping the pan over very low heat, add the ground [[spices]] and food colouring, adjusting the quantities to suit your taste. |
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# Add the food coloring "if you will have it red." Then begin to slowly beat in the bread crumbs. |
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# Roll or pat the gingerbread into a square shape, 1/2" to 1" thick and cut into small squares or slices. |
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# Use a clove to attach a small leaf to each piece. |
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# When cool, take a rolling pin & spread the gingerbread evenly out into a square shape, to 1 inch thick. |
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# Trim the edges with a knife, then cut into small slices to serve. |
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# Decorate with small leaves (real or candy) attached to each piece with a [[clove]]. |
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[[category:recipes]] |
[[category:recipes]] |
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Latest revision as of 07:04, 4 November 2008
Ingredients
- 1lb honey
- up to 18oz unseasoned, fine dry bread crumbs
- up to 1Tbsp ground ginger
- up to 1Tbsp ground cinnamon
- up to 1/2 tsp ground white pepper
- few threads of saffron (optional)
- few drops red food coloring (optional)
- small leaves (real or candy)
- whole cloves
Method
- Bring the honey to a boil and skim off any scum.
- Keeping the pan over very low heat, add the ground spices and food colouring, adjusting the quantities to suit your taste.
- Beat in bread crumbs a little at a time, adding just enough to achieve a thick, stiff, well-blended mass.
- Remove from the heat and turn the mixture into a bowl to cool.
- Roll or pat the gingerbread into a square shape, 1/2" to 1" thick and cut into small squares or slices.
- Use a clove to attach a small leaf to each piece.
