Recipe: a homemade gingerbread as before

• 250 gr. honey flowers
• 250 gr. wheat flour (or rye for a variant)
• 100 gr. powdered sugar
• 1 sachet of baking powder
• 1 sachet of vanilla sugar
• 1 C. green anise
• 1 C. grated nutmeg
• 1 C. cinnamon powder
• 1 C. coffee mix 4 spices (ginger, cinnamon, clove, nutmeg)
• Optional: 1 tsp. teaspoon of candied orange zest finely minced
• 2 whole eggs
• 10 cl of milk
• A nut of butter for the mold

Preheat the oven to 160 ° C (5/6 th).

In a salad bowl, mix sifted flour, baking powder, powdered sugar, vanilla sugar and spices.

Heat the honey in a saucepan or microwave and add it immediately to the mixture.

Gradually add the eggs and warm milk , then mix with a spatula or wooden spoon to obtain a smooth paste without lumps.

Divide the dough into a buttered cake pan, bake and cook for 1 hour 15 minutes (check the cooking with the tip of a knife).

At the end of the oven, let stand at least 1 hour (the gingerbread must be cold on release).

Book a day before tasting.

Decoration: cinnamon sticks, star anise stars, walnut kernels, candied orange slices, roasted flaked almonds, granulated sugar ... Let your imagination speak!

Preservation: one week, wrapped in food film.