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Bring the honey to a boil and skim off any scum.
Keeping the pan over very low heat, add the spices, adjusting the quantities to suit your taste.
Add the food coloring 'if you will have it red.'
Then begin to slowly beat in the bread crumbs.
Add just enough bread to achieve a thick, stiff, well-blended mass.
Remove from the heat and turn the mixture onto a lightly greased square or rectangular baking sheet or shallow pan, ½ to 1 inch thick.
Take a rolling pin & spread the gingerbread evenly out into the pan.
Turn the pan over onto wax paper or parchment paper, & tap gently until the gingerbread falls from the pan.
Turn the gingerbread over once again, then cut into small squares to serve.
Decorate with small leaves (real or candy) attached to each piece with a clove.