Sunday, December 22, 2013

Elizabethan Gingerbread Recipe

Christmas Elizabethan Gingerbread Elizabethan Gingerbread Recipe Unlike modern gingerbreads, which are baked in the oven, this version is made by boiling the ingredients and then chilling so it sets. • 1 cup of Honey • A generous 1/4 teaspoon of powered Ginger • 1/8 teaspoon of ground cloves • 1/8 teaspoon of Cinnamon • 1/8 teaspoon ground liquorice • 1 and 3/4 of a cup of dry bread crumbs • 1 tablespoon of anise seeds 1. Place a Pyrex mixing bowl over a pan of simmering water and heat the honey. Add the spices except the anise seeds and stir to blend. 2. Add the breadcrumbs and mix thoroughly. Cover and cook over a medium heat for 15 minutes. Mixture should be thick and moist. 3. Place Gingerbread on a large sheet of waxed paper. Fold up sides of the paper and mould the dough into small rectangular shapes. 4. Sprinkle the anise seeds on top and press them gently into dough with the side of the knife. 5. Cover and refrigerate for 2 hours 6. Serve ginger bread at room temperature in thin slices. Serves 8 Credit to Englishheritage
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