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Michelin Star chef Tony Lestienne's gingerbread loaf Created in honour of his great great great grandmother Pain d’épices en mémoire de Clémence Lestienne, 1834 - 1919 Le Pain d’épices de la femme à Barbe
180g of plain flour, sifted 180g of honey 70g butter 2.5 teaspoons of gingerbread spices 2g of baking powder 7g of baking soda 80g whole milk 70g of soft brown sugar Pinch of salt Method Preheat oven to 160 Deg C Gently warm the honey, milk, and butter in a pan. Thoroughly sift the flour, yeasts and spices. Add the brown sugar. Mix all together. Line a loaf tin with butter and flour and pour the mix in. Cook for one hour – you may need to cover the loaf with baking paper towards the end of cooking to prevent the loaf from becoming too brown. Optional: You can add candied orange pieces to the dough or place on the gingerbread before baking for extra zing. Spices for gingerbread 50g ground cinnamon 3 star anise powdered 10 powdered cloves 20g ground coriander 15g powdered green anise 20g of ginger 10g ground nutmeg Sift twice before putting the mix in a pot.
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