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Easy
By Peter Brears
Published 2008
Boil the honey, stir in the food colour, ginger and breadcrumbs, and work in the pan over a low heat with a spatula for a few minutes, then leave until cool enough to handle.
Knead the gingerbread to form a smooth dough and either pack into a shallow box, or roll out to around ⅜ inch/10mm thick in a square slab. From this, small squares may be cut for serving at the ‘void’.