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French honey cakes recipe
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Heat the honey in a double pan over boiling water, remove any scum. Pour the honey into a bowl and stir in the flour to form a thick paste. There should be enough flour to make a dough stiff enough to roll. Roll it out in a thick layer on a lightly floured board leave for 30 mins. Dissolve the yeast in the milk. Then mix together the aniseeds, cinnamon and cloves. Mix with the rum and add the milk and yeast. Work this mixture into the dough knead well for 15 mins. Pull small pieces off the dough and shape them into rounds. Place them into well greased muffin tins. Bake in a preheated oven 180c or 350f gas 4 for about 10 mins until golden brown and well risen. Mix the beaten egg white with the icing sugar and brush the tops of the cakes. Place back in the oven for 1 to 2
minutes to dry the icing
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