Nonnettes (French Gingerbread Cakes)

½ cup pure honey

½ cup packed dark brown sugar

¾ cup water (use 3 to 4 tablespoons less if using only all-purpose flour instead of rye. Add a little more water back if needed.)

6 tablespoons unsalted butter

3 tablespoons neutral tasting oil

1 ½ cups (200 g) all-purpose flour

¾ cup (80 g) rye flour (use less rye flour/substitute more all-purpose flour if you prefer a lighter/less dense texture)

1 tablespoon Homemade Pain d’épices Spice Blend

1 teaspoon ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 tablespoon rum

1 teaspoon quality pure vanilla extract

2 teaspoons fresh orange zest

1 large egg yolk

black currant jam (orange marmalade is also traditional, can also substitute blueberry or blackberry jam)

subheading: For the Lemon Glaze:

¾ cup powdered (confectioner's) sugar

3 tablespoons freshly squeezed lemon juice

note: Note: This makes a thin glaze to enable it to penetrate the cakes

Directions at daringgourmet.com

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