Le pain d’épices au miel

Name: Le pain d’épices au miel (Gingerbread with Auvergne Honey)
Cuisine: France
Ingredients: 8 oz (250 g) flour, sifted; 4 oz (125 g) honey, thinned with 10 fl oz (300 ml) hot water or milk; 4 oz (125 g) honey, thinned with 10 fl oz (300 ml) hot water or milk; 4 oz (125 g) honey, thinned with 10 fl oz (300 ml) hot water or milk; 1 teaspoon bicarbonate of soda; ½ teaspoon ground ginger; ½ teaspoon ground aniseed; 4 oz (125 g) sugar

Gingerbread with Auvergne Honey

Preparation info

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

4 oz (125 g) honey, thinned with 10 fl oz (300

Europe
France
Auvergne
Mediterranean
Vegetarian
Cookies

Method

Put the honey mixture into a big bowl, add the sugar and spices and the bicarbonate of soda. Beat well. Slowly add the flour. Mix well until smooth.

Butter a cake tin and dust with flour. Pour in the batter. The cake tin should be three quarters full. Bake in a hot oven, gas mark 6, 400°F (200°C), for 1 hour or until a knife inserted in the middle comes out clean.