Bring the honey to the boil in a pan with the saffron and pepper. Remove from heat and stir in the breadcrumbs so as to make a very thick paste. Simmer on an asbestos mat* over low heat for 15-20 minutes until the paste has dried out. Place in a 9" by 5" loaf tin. Smooth over the top and sprinkle with cinnammon. Make 6 trefoils on the top by sticking groups of three bay leaves together at the stalk end with a clove pierced through each group into the surface of the gingerbread. Chill for several days in the refrigerator. Serve in small slices.

*Lacking an asbestos mat, we used a solid skillet and stirred carefully. A tile or a cast iron skillet might be helpful.

Recipe Information Graffin Liesel is credited with this recipe for Gingerbread, which tasted very much like baklava when done, and contained absolutely no ginger. Category : Desserts Contributor : n/a Print Recipe