Gyngerbrede

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Medieval gyngerbrede is not the cake-like gingerbread people expect today, but a spiced honey-and-breadcrumb sweet cut into small pieces. That unusual texture is exactly what makes it fun: it is part candy, part confection and deeply tied to the sweet-spice palate of the Middle Ages.

Serves: 12 people

Preparation time: 90 min

Ingredients

• Honey – 330 g
• Fine white breadcrumbs – 250 g
• Dried ginger or ground ginger – 1 tbsp
• Long pepper or black pepper – 3/4 tsp
• Sugar – 50 g
• Whole cloves, for decoration – optional

Method

1. Make or prepare very fine breadcrumbs. The finer they are, the smoother the final sweet will be.
2. Grind the ginger and pepper if needed.
3. Heat the honey in a saucepan until it just starts to bubble. If foam or impurities rise to the top, skim them away.
4. Stir in the breadcrumbs and keep stirring until the mixture thickens into a heavy paste.
5. Add the ginger and pepper and mix thoroughly so the spices are evenly distributed.
6. Spread the mixture into a shallow tray or pan lined with parchment. Press it down evenly with the back of a spoon or lightly damp hands.
7. Sprinkle with sugar and press in cloves if you want a more decorative medieval look.
8. Let it cool completely, then cut into small squares or diamonds.