Difference between revisions of "Gingerbread (recipe)"

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*up to 1Tbsp ground [[ginger]]
 
*up to 1Tbsp ground [[ginger]]
 
*up to 1Tbsp ground [[cinnamon]]
 
*up to 1Tbsp ground [[cinnamon]]
*ground white [[pepper]] - up to 1/2 tsp
+
*up to 1/2 tsp ground white [[pepper]]
 
*few threads of [[saffron]] (optional)
 
*few threads of [[saffron]] (optional)
 
*few drops red food coloring (optional)  
 
*few drops red food coloring (optional)  

Latest revision as of 06:04, 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

  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 to each piece.