For 2 gingerbreads :
- 500 g full-flower honey from Rucher Saint-Voy
- 500 g T55 wheat flour from Moulin du Lignon
- 1/4 l. water
- 150 g. oil
- 2 tsp. anise, cinnamon, ginger or gingerbread spice mix
- 3 tbsp. baking soda
Heat honey and water until honey has dissolved, do not boil.
Place all other ingredients in a bowl.
Add the honey + water mixture. Mix well.
Grease and flour two cake tins, or line them with baking paper. Pour in the mixture.
Bake for approx. 1h at 145°. Check doneness by pricking with a knife.
