Gift Me A Dream

Gift Me A Dream

We wish you a fabulous festive season, with dream-like celebrations in the company of your loved ones.

To tantalise your taste buds and add a touch of gourmet joy to your day, here is a recipe for Christmas cookies by Elisabeth Thiry, our chef at 24, Faubourg Saint-Honoré, and Masatoshi Takayanagi.

Gingerbread
Ingredients
180 g honey
180 ml water
1 tsp gingerbread spice mix (cinnamon, cloves, ginger, etc.)
80 g sugar
90 g pastry flour
90 g rye flour
1 g baking powder
12 g bicarbonate of soda
75 g slightly salted butter, melted

Method
Preheat oven to 165℃.
Place the honey, water, spice mix and sugar in a saucepan. Bring to the boil, stirring constantly to dissolve the sugar.
Add the two types of flour, baking powder and bicarbonate of soda. Mix to obtain a dough. Add the melted butter, then mix again.
Transfer the dough to a non-stick loaf tin.
Bake at 165℃ (gas mark 3) in an unventilated oven for approximately 30 minutes.
Allow to cool and store at room temperature for at least 24 hours before serving
(this gingerbread can be stored for several days in a sealed container).
 

This product contains gluten.