1 – Preheat the oven to 150°C.
2 – Heat the milk until it is lukewarm. Be careful not to bring to the boil.
3 – Add the honey, still making sure not to bring the mixture to the boil.
4 – In a bowl, mix together the flour, spices and a pinch of salt.
5 – When the mixture is evenly blended, gently add it to the milk and honey mixture, which has been taken off the stove.
6 – Combine until smooth.
7- Fill to 2/3 two small individual molds or a large cake tin.
8 – Cooking time is 20 minutes. To be sure it’s done, insert a knife in to the gingerbread, it should come out sticky. Leave to rest for 30 minutes before serving. If properly wrapped, your gingerbread will keep for 1 to 2 months.
1 tsp. cinnamon
1 tsp. ginger
1 tsp. allspice
1 tsp. green aniseed
1 tsp. baking soda