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Orange Nonettes with Grand Marnier Makes 12 Ingredients: 150ml water 80g butter 200ml honey 50g light brown sugar 1 tbsp pain d’épices spices 2 tbsps Grand Marnier 180g whole wheat flour 100g all-purpose flour 1 tbsp baking powder Zest of 1 organic orange 6 tsps marmalade 3 tbsps freshly squeezed orange juice 80g icing sugar Paola Westbeek is a food, wine and travel journalist. For more of her recipes, visit ladoucevie.eu, thefrenchlife.org and her YouTube channel, LaDouceVieFood Instructions Heat water, butter, honey and sugar, just until butter is melted. Remove from the heat and stir in the spices and Grand Marnier. In a large bowl whisk the flours and baking powder. Add the orange zest and stir to combine. Pour in the syrup (it should still be fairly hot). Stir until combined. Flour and butter a 12-hole muffin tin. Divide the batter over the holes. Chill for half an hour. Preheat the oven to 200°C. Using a teaspoon, make a little well in the centre of the batter and fill with half a tsp of marmalade. Bake the nonnettes for 20 minutes. The nonnettes should be tender and spring back when pressed. Allow to cool completely before unmoulding. Place the nonnettes on a rack, making sure there is a sheet of tin foil underneath it. Make a thin glaze by whisking the orange juice into the icing sugar. Drizzle over the nonnettes and leave to set.
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