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This recipe is the same as medieval recipes from 14th-15th century manuscripts -- except that it adds licorice. Generally, gingerbread and fruit pastes were stamped with decorative designs. A toast or butter press should work well when used while the bread is still warm and malleable.

Original recipe:
Take a quart of Honey clarified, and seeth it till it be brown, and if it be thick, put to it a dish of water: then take fine crums of white bread grated, and put to it, and stirre it well, and when it is almost cold, put to it the powder of Ginger, Cloves, Cinamon, and a little licoras and Anniseed: then knead it, and put it into a mould and print it. Some use to put to it also a little Pepper, but that is according unto taste and pleasure.
Gervase Markham
The English Hous-wife

The modern version:

In the top of a double boiler, heat honey. Add spices, except anise, 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 gently into the dough. Cover and refrigerate for 2 hours. Cut into thin slices and serve at room temperature.

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