|Preparation||Cooking||Start to finish|
|19 min.||45 min.||1 hour 4 min.|
|1||Preheat oven to 180°C or 356°F.
Melt 60 g butter in a small pan on low heat, then set aside.
|2||In another pan, put 125 g honey.||3 min.|
|3||Heat 100 ml water and pour into pan with honey. Add 60 g brown sugar, mix well to dissolve, and add 1 tablespoon rum and a pinch of salt.||3 min.|
|4||Pour this mixture into a food processor bowl, then add 125 g flour, 125 g rye flour and 10 g baking powder.||3 min.|
|5||Add 12 g gingerbread spice mix.||2 min.|
|6||Then 1 egg and melted butter, not too hot.||2 min.|
|7||Switch on food processor (if you have a Kenwood, use the "K" Beater) and knead at slow speed 2 or 3 minutes, until mix is homogeneous.||3 min.|
|8||Pour mixture into a cake mould, non-stick if possible.||3 min.|
|9||Cook for about 40 minutes.
Don't turn out immediately, but allow cool slightly first.
For 1 Gingerbread : 2.93 €
|Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Little Christmas biscuits, Spring veal sauté , Almond macaroon cake, How to seal a terrine or casserole dish, ... [All]|
|Rye flour: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Jura bread, Sandwich bread, Lumberjack turnovers, Benoîton, ... [All]|
|Honey: You can check-out other recipes which use it, like for example: Cranachan, Panettone, Chocolate madeleines, Nonettes, Nougat, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Vegetable stock, Rabbit civet "à la normande", Nougat, Ciabatta, Cretan Bread, ... [All]|
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