Ginger Bread

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

In the top of a double boiler, heat honey. Add spices except anise seeds
and stir to blend. Add bread crumbs and mix thoroughly. Cover and cook
over medium heat for 15 minutes. Mixture should be thick and moist.
Place gingerbread on a large sheet of waxed paper. Fold up sides of paper
and mold dough into small rectangular shape. Sprinkle anise seeds on top
and press them gently into dough with the side of a knife. Cover and
refrigerate for 2 hours. Serve gingerbread at room temperature in thin slices.

Serves 6-8.

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