Nonnettes

Method

1. Put 80 g of honey, 40 ml of milk and 15 g of butter in a small saucepan with 0.5 tsp of ground cinnamon, 0.25 tsp of ground ginger, 0.25 tsp of ground aniseed, 1 pinch of ground nutmeg and 1 pinch of ground cloves. Warm over a low heat, stirring, just until the butter has melted and the honey is fluid — do not let it boil, or the honey will taste burnt.
2. Take the pan off the heat, stir in 0.5 tsp of finely grated orange zest and leave the spiced honey to cool for about 10 minutes, until it is only lukewarm — hot liquid would set off the raising agent too early.
3. In a bowl, whisk together 70 g of plain flour, 25 g of rye flour, 0.5 tsp of bicarbonate of soda and 1 pinch of fine salt. Pour in the warm honey mixture and beat with a spatula for about a minute to a thick, glossy, lump-free batter that falls slowly from the spoon. Cover and rest at room temperature for 30 minutes so the rye can hydrate.