Ingredients
- 125 g local honey
- 125 g spelt flour
- ½ tsp ground cinnamon
- ½ sachet of baking powder
- 1 pinch salt
- 100 ml whole milk
- 2 tbsp sesame or sesame-poppy seed mixture
Instructions
- Preheat the oven to 185°C.
- Mix the flour, honey, cinnamon, yeast, salt and slowly add the milk.
- Pour the mixture into small moulds (minicake moulds), buttered and floured, and bake in the oven at 185°C for 25 minutes.
- Cut into slices and serve with honey, a classic jam or at the end of the meal with a cheese platter (Roquefort or Stilton) - it can be kept for a few days and is very good toasted!
Recipe : Atelier de Cuisine Bertrand
