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  • 150 ml water
  • 100 g sugar
  • 200 g honey (I used Wildflower Georgia Honey Farm)
  • 80 g butter (I used Plugra)
  • 1 orange zest, from 1 organic orange
  • 1 teaspoon five-spice powder or homemade pain d'épice spices(*)
  • ½ teaspoon cinnamon
  • 160 g flour
  • 120 g rye flour
  • 2 teaspoon baking soda
  • 1 tsp per Nonnette orange marmalade
  • subheading: To make the glaze:
  • 4 tablespoon icing sugar
  • 1 tablespoon orange juice or Rum
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