Gingerbread with candied citron


Preparation time: 20 minutes

Cooking time: 1 hour


Ingredients :

Basic elements: 

  • 300 g flour
  • 150 g chestnut flour
  • 10 g baking powder
  • 150 g chestnut honey
  • 10 cl olive oil
  • 3 eggs
  • 15 cl milk
  • 120 g candied citron
  • 3 cl chestnut brandy liquor


  • 1 pinch nutmeg
  • 1 pinch star anise powder
  • 1 pinch Sichuan pepper
  • 3 pinches table salt

Cooking elements:

  • 10 g oil
  • 20 g flour

Preparation :

  1. Grease, flour the cake tin and keep it in the freezer.
  2. Cut the citron in little cubes, put them in a bowl with the brandy liquor and let it macerate.
  3. Mix and sieve the chestnut flour and the flour with the baking powder, the salt and the spices.
  4. Warm the honey in the microwave for 20 seconds.
  5. In a bowl, break the eggs, add the honey and mix with a whisk.
  6. Stir in the oil and the milk.
  7. Add the flours, spices and the cedar with the brandy liquor.
  8. Preheat the oven to 150°C. Top the tin with the cookie dough.
  9. Put it in the oven and let it cook for 30 minutes.
  10. Turn the heat of the oven down to 120°C and let it cook for 30 minutes.
  11. Remove the gingerbread from the tin and let it cool.
  12. Wrap the biscuit in a cling film and let it rest for about 24 hours in the cold.



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