- 115 g soft butter
- 125 g Sweet Nature brown cane sugar
- 110 g sugar
- 1 1/2 tbsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 2 eggs
- 3 tbsp. molasses or honey
- 315 g Küchenmeister wheat flour T405
- 2 tsp. baking powder
Preheat the oven to (electric 200°C/convection 175°C). In a large bowl, cream together the butter, sugars and spices. Add the eggs one after another. Stir in the honey. Combine together the flour and baking powder, and stir into the batter.
Divide the dough into two equally sized pieces, and with floured hands form two logs. Lie the logs next to each other on a lined baking sheet.
Bake in the preheated oven for 25-30 minutes. Remove the cantuccini from the oven and allow to cool for at least 30 minutes. Reduce the oven temperature (electric 175°C/convection 150°C). Cut the logs into 1.5 cm thick strips (this works best with a serated knife).
Place the cantuccini on two lined baking sheets. Bake the trays one after another for another 20-25 minutes, or until the cantuccini is golden brown. Remove from the oven and allow to cool.