Gingerbread can be kept in cellophane for a very long time! I have already kept it for almost two months…
Ingredients for a “gingerbread”:
-300g of rye flour
-150g of flour
-25cl of milk (250g)
-30g of brown vergeoise
2 tablespoons of olive oil (yes, that’s right!!)
-450g of chestnut honey
-2 teaspoons of bicarbonate
-1/2 teaspoon of fleur de sel
-1 teaspoon ginger powder
-1/2 teaspoon cinnamon powder
-1/2 teaspoon aniseed powder
-1/4 teaspoon cardamom powder
1/8 teaspoon of 4-spice mix
So here is my jar that I will use for my recipe!
Bernard’s advice:
as with my speculoos recipe, I use American spoons for spice dosing, spoons that come in soup spoon, coffee spoon, 1/8 teaspoon… I use them flush, that way I always have the same dosage…
canelés
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