Below are two versions of gingerbread.

VERSION 1:

1 lb. butter
2 c. brown sugar
1 lb. candied ginger
4 c. white flour
2 c. rice flour (If this unavailable, use white flour)

Cream the butter and sugar. Grind the ginger in a meat grinder to chop it and add it to the butter mixture. Add flour, working it in. You should have a very crumbly mixture at this point, with just enough moisture from the ginger and butter to hold together if pinched (somewhat like pie dough). Press the dough firmly into cake pans. Prick the dough regularly at 3/4 to 1 inch intervals all over with a fork. The depth of the dough should be kept about 5/8 inch. Bake 1 1/2 hours at 250 degrees or until it is very light golden color. Cut into squares as soon as it comes out of the oven.

VERSION 2:

2 c. butter
2 c. sugar
8 oz. candied ginger, chopped and ground as above
1 egg, hold out part of the white to brush the top of pastry
3 to 4 c. flour
Sesame seeds

Cream the butter and sugar; add the ginger and the egg. Add flour until you have stiff dough. Press dough into cake pans. Prick at regular intervals with a fork; brush with the reserved egg white and sprinkle the top with the sesame seeds. Bake at 350 degrees for 25 to 30 minutes or until pastry is golden brown. Cut into bars or wedges immediately after taking it out of the oven.