Ingrédients : wheat flour from France (gluten), demerara sugar, cinnamon, green aniseed and cardamome powders, sodium bicarbonate, disodium diphosphate, ginger, nutmeg and clove powders.
Add: 250g honey, 2 eggs, 10cL milk. Preheat oven to 180°C (350°F). Pour the mix into a large bowl. Heat the honey in a saucepan. Add the honey, the 2 eggs and the milk. Stir until the mixture is consistent. Spread the batter in a buttered loaf pan. Bake for about 50 minutes. Check the cooking with a knife and leave the gingerbread to cool in the turned off oven.
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.