Paving Stones 1940

In a saucepan, melt the honey, sugar and fat at a moderate temperature and then pour into a large enough bowl. When the quantity is almost cooled, stir in turn the egg, spices, water and two-thirds of the flour mixed with baking powder and sifted.

Pour the rest of the flour on a baking board, pour the batter on it and sprinkle with the peeled and chopped almond kernels, the washed currants and the candied orange peel cut into small cubes. Cover with flour and knead into a dough.

Form the dough into a thumb-thick roll. Cut it into even pieces and roll them into balls the size of cherries, flattening them a little on the sides.

Brush them with milk on the surface, press them into hail sugar and place them on a greased baking tray.

Bake for about 10 minutes at high temperature.

You can cover the cobblestones on the spot after baking with a thick glaze made of 125 grams of powdered sugar, mixed with a little bit of water.

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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