Sweet Table Favorite Gingerbread Recipe
This rich and chewy gingerbread is made with honey and warm spices, then finished with whole cloves and gold leaf for a festive bite-sized treat.
Equipment
- Food processor (or mortar and pestle for hand-grinding)
- Large saucepan
- Rolling Pin
Ingredients
- 12 to 14 slices stale white bread
- 1 cup honey
- 1 tablespoon ground ginger
- ¾ teaspoon ground long pepper
- ½ teaspoon sandalwood powder optional, for color
- ¼ cup or less sugar (for sprinkling)
- 20 to 25 whole cloves
- Gold leaf for decoration
Instructions
- Prepare the Breadcrumbs: Grind the stale bread into coarse crumbs using a food processor or by hand. Store-bought breadcrumbs may be used, but homemade provides better texture.
- Cook the Honey Mixture: Pour the honey into a large saucepan over medium heat. Bring it to a rolling boil — it will foam up, so use a large enough pan. Stir in the breadcrumbs gradually. Once the mixture pulls away from the sides, remove it from heat.
- Spice and Shape: Stir in the ground ginger, long pepper, and optional sandalwood powder. Spread the mixture onto parchment paper and roll it out to ½ inch thick using a second parchment sheet and a rolling pin. Wrap in plastic and refrigerate for about 2 hours until firm.
- Finish and Serve: Once chilled, sprinkle sugar on top and cut into 1-inch pieces. Insert a clove into each square and add a touch of gold leaf. Leave the clove in for presentation and remove it before eating.
Notes
- Sandalwood powder is included purely for coloring and can be omitted without affecting the flavor.
- The gingerbread is dense and sticky — it holds together well but should be cut carefully.
- Gold leaf adds a festive finish but can be skipped for a simpler version.
- This gingerbread is naturally flourless, using only breadcrumbs as its base.
Tried this recipe?Let us know how it was!