1 cup of Honey
1/4 teaspoon of Powdered ginger (generous)
1/8 teaspoon of Ground cloves
1/8 teaspoon of Cinnamon
1/8 teaspoon of Ground licorice
1 3/4 cup of Dry bread crumbs
1 tablespoon of Anise seeds

Preparations

1. In the top of a double boiler, heat honey.

2. Add spices except anise seeds, and stir to blend.

3. Add bread crumbs and mix thoroughly. Cover and cook over medium heat for 15 minutes. Mixture should be thick and moist.

4. Place gingerbread on a large sheet of waxed paper. Fold up sides of paper and mold dough into small rectangular shape.

5. Sprinkle anise seeds on top and press them gently into dough with the side of a knife. 6. Cover and refrigerate for 2 hours.

7. Serve gingerbread at room temperature in thin slices.

Serves 6-8.