INGREDIENTS
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125g butter
400g honey
200g water
125g caster sugar
1 tbsp Ricard (or similar pastis)
500g cake flour
20g baking powder
½ tbsp cinnamon
4g star anise (ground)
1 tbsp orange zest
4g mixed spice
½ tbsp ground ginger
Method
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Place the butter, honey, water, sugar and Ricard into a bain-marie and heat gently to 50°C.
Sieve together the flour, baking powder, and spices.
Fold the warm liquid mixture into the dry ingredients.
Transfer into buttered and floured long moulds.
Bake at 175°C for 10 minutes, then reduce to 160°C and bake for 30–40 minutes. Test with a skewer — it should come out clean.
Turn out onto a wire rack to cool. Once cool, wrap in clingfilm or freeze if storing.
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To make the toasts
Slice the bread and serve fresh, or dry in a low oven at 70°C until crisp. Alternatively, simply toast before serving.