Difference between revisions of "Gingerbread (recipe)"

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==Ingredients==
 
==Ingredients==
*1 lb. [[Honey]]  
+
*1lb [[honey]]  
:: 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.
+
*up to 18oz unseasoned, fine dry [[bread crumbs]]  
*[[Bread Crumbs]]
+
*up to 1Tbsp ground [[ginger]]
:: 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.
+
*up to 1Tbsp ground [[cinnamon]]
*[[ginger]] (optional!) - up to 1 Tbs.
+
*ground white [[pepper]] - up to 1/2 tsp  
*[[cinnamon]] - up to 1 Tbs.
+
*few threads of [[saffron]] (optional)
*ground white [[pepper]] - up to tsp.
 
*pinch [[saffron]], if desired, but not important here
 
 
*few drops red food coloring (optional)  
 
*few drops red food coloring (optional)  
 +
*small leaves (real or candy)
 +
*whole cloves
  
 
==Method==
 
==Method==
 
# Bring the honey to a boil and skim off any scum.
 
# Bring the honey to a boil and skim off any scum.
# 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.
# Add the food coloring "if you will have it red." Then begin to slowly beat in the bread crumbs.
+
# Beat in bread crumbs a little at a time, adding just enough to achieve a thick, stiff, well-blended mass.
# Add just enough bread to achieve a thick, stiff, well-blended mass.
+
# Remove from the heat and turn the mixture into a bowl to cool.
# Remove from the heat and turn the mixture into a container or bowl to cool.
+
# Roll or pat the gingerbread into a square shape, 1/2" to 1" thick and cut into small squares or slices.
# When cool, take a rolling pin & spread the gingerbread evenly out into a square shape, to 1 inch thick.
+
# Use a clove to attach a small leaf (real or candy) to each piece.
# Trim the edges with a knife, then cut into small slices to serve.
 
# Decorate with small leaves (real or candy) attached to each piece with a [[clove]].
 
 
[[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

  1. Bring the honey to a boil and skim off any scum.
  2. Keeping the pan over very low heat, add the ground spices and food colouring, adjusting the quantities to suit your taste.
  3. Beat in bread crumbs a little at a time, adding just enough to achieve a thick, stiff, well-blended mass.
  4. Remove from the heat and turn the mixture into a bowl to cool.
  5. Roll or pat the gingerbread into a square shape, 1/2" to 1" thick and cut into small squares or slices.
  6. Use a clove to attach a small leaf (real or candy) to each piece.