Couque de Rins

Makes 15 Desserts and puddings

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Method

The day before, heat the honey and sugar in a medium-sized pan over a low heat and remove from the heat just before it starts to boil, at the moment when the honey starts to move inward. Put the flour, potassium carbonate (or bicarbonate of soda) and cinnamon in a large bowl and make a well in the centre, then pour in the hot honey mixture and stir with a sturdy wooden spoon. The dough will seem too runny, but will firm up by the next day. Cover and set aside to rest overnight.

The next day, preheat the oven to 210C/Gas 6 – don’t use the fan setting. Line a baking tray with baking paper.

Scrape the dough out of the bowl and knead on a floured work surface until it is no longer crumbly and sticky.

Roll out until 5mm thick and use a 7cm diameter cutter to cut out rounds. Lay them on the prepared baking tray with ample space between them, as they will spread to around 10cm. Bake for 10 minutes or until golden but not brown. Transfer to a wire rack to cool, then keep in an airtight container for up to 3 weeks.