Medieval Gingerbread Candy	Print this Recipe

16-oz. Burleson's Pure Honey

1 lb. unseasoned bread crumbs, finely ground
1 tbs. ginger powder
1 tbs. cinnamon powder
½ tsp. ground white pepper

Bring the honey to a boil, then reduce to low and add ginger, cinnamon and pepper. Adjust flavor to your taste.

Slowly beat in the bread crumbs, adding enough to create a thick but balanced batter. Turn the mixture onto a lightly greased, shallow baking sheet or pan, up to 1 inch deep. Spread the mixture evenly using a rolling pin.

Place a large sheet of parchment paper or waxed paper onto your work surface and turn the pan over. Lightly tap until the gingerbread releases from the pan. Turn the sheet of gingerbread over again onto another piece of parchment paper and cut it into small squares to serve.