Medieval gingerbread Recipe | 4Food

Hugh Fearnley-Whittingstall recipes Medieval gingerbread recipe

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Date Published:: 04/09/2007

Makes roughly 20 tree biscuits

Ingredients

450g runny honey
450g fine, dry breadcrumbs (brown or white) OR 225g breadcrumbs mixed with 225g plain flour
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground white pepper
cloves, nuts, apples slices, rosehips or whatever else you fancy for decorating
string or ribbon for hanging

Method: How to make medieval gingerbread

1. Put the honey in a large saucepan and place over a medium heat. Heat gently until the honey just begins to bubble. Take off the heat, stir in the spices, then add the breadcrumbs and mix to a dough. Turn out onto a lightly floured surface, form into a neat disc, wrap and chill for an hour.

2. Preheat the oven to 220°c/Gas Mark 7 and grease or line a couple of baking sheets.

3. Roll out the dough on a lightly floured surface to a thickness of about 5mm. Stamp out biscuits using cutters of your choice, and transfer to the baking trays. Use a skewer to make a hole in each biscuit for threading through your string or ribbon, then decorate the biscuits in whichever way you choose.

4. Bake the biscuits for about 10 minutes in the hot oven, or until dry and firm. Transfer to a rack to cool, then thread with string or ribbon and hang on your tree.

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