Posted by: hearttohearthcookery | May 21, 2015

Ginger the Moulds

IMG_1295-001  After the seethed honey is added to the white bread grated mixed with ginger, cloves, cinnamon, liquorice and aniseeds, the batter for the receipt (recipe), Coarse Gingerbread, is kneaded.  The moulds are heavily gingered before printing the gingerbread.


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