Gingerbread (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
No edit summary |
m (→Method) |
||
| Line 16: | Line 16: | ||
# Remove from the heat and turn the mixture into a bowl to cool. |
# 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. |
# 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 |
# Use a clove to attach a small leaf to each piece. |
||
[[category:recipes]] |
[[category:recipes]] |
||
Revision as of 06:03, 4 November 2008
Ingredients
- 1lb honey
- up to 18oz unseasoned, fine dry bread crumbs
- up to 1Tbsp ground ginger
- up to 1Tbsp ground cinnamon
- ground white pepper - up to 1/2 tsp
- 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.
