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Print this Recipe    Gingerbread 31

Gingerbread

1-3/4 cups honey
8 cups fresh white breadcrumbs
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground black pepper
Small herb leaves and whole cloves, to decorate

Warm the honey until runny. Pour into a large bowl and mix in the
breadcrumbs and spices. The mixture should be very stiff. If not,
add a few more breadcrumbs. If you wish to follow the Tudor example
and colour the mixture red, add a few drops of red food colouring
or powder to the honey before mixing.

Line a shallow rectangular cake tin or gingerbread tin with non-stick
paper or foil and press the mixture into it. If this is a little
difficult, dip your fingers occasionally in cold water as you press
down. Make sure the top is quite level; allow to firm up in the
refrigerator for an hour or two, then turn out onto another sheet
of paper and cut into small squares.

Stick two herb leaves into each square, with a clove in the centre.

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