Le pain d'épice de Verviers

1 kg flour;

4 g baking soda;

2 g cinnamon;

850 g honey;

1 dl water;

lard;

beer;

brown sugar.

Put the kilo of flour in a mixing bowl and sprinkle the baking soda and cinnamon on top.

Melt the pure honey and pour it into the middle of the flour, along with a decilitre of water. Work to combine the flour, honey and water, making sure the dough is not too soft. it must be kneaded thoroughly and vigorously, hanging it on a hook to pull, stretch and break it.

Once the dough is smooth and well kneaded, shape it into a ball three to four centimetres thick and grease a baking tray with lard.

Place the dough on the tray, greasing the sides as well.

Bake for about 45 minutes.

Brush the top with a little beer mixed with brown sugar to give it shine and colour.

Note: these quantities can of course be reduced as needed.