• Heat the honey in a pan or in the microwave.
• Mix the flour with the baking powder, the two sugars and the spices.
• Add the hot honey (ideally stirring with a wooden spoon).
• Gradually add the egg, then a little warm milk to bind it all together.
• Preheat the oven to 160°C (gas mark 5-6).
• Pour the mixture into the silicone moulds, distributing the batter evenly in each.
• Place in the oven for about 1 hour, checking with the tip of a knife.
• Leave to cool, then remove the gingerbread from the moulds.

NB: the spices continue to infuse after cooking: wait up to 24 hours for optimal enjoyment.

These cute little guys can be stored in an airtight box for about a week!