Molasses is a new world food, so what we think of as traditional gingerbread isn't really... here's a recipe I came across a few years ago for a much more ancient cookie. These ones pack more of a punch than more modern recipes:
Medieval Gingerbread Cookies
1/2 cup honey
1/4 tsp ground black pepper
1/2 tsp ground cinnamon
1 tsp ground ginger
2C 'brown bread' crumbs (wheat bread)
optional: egg yolk
Warm honey over low heat, add spices & stir, then add bread crumbs and stir - make sure they absorb all the honey.
Chill at least 24 hours.
"Cook gently" two minutes (don't burn - I use medium low), and turn out onto a flat surface. Roll to 1/2" thick. Cut out shapes
as desired, about 2 1/2" across.
If desired brush the top of each cookie with egg yolk.
Bake approximately 15 minutes at 300 degrees Fahrenheit.
