Préheat your oven at 180°C
Crush the green anisette.
Place the flour, the bicarbonate and the salt in a salad bowl and mix.
Add the anisette, the sugar and the honey.
Add the butter and milk. Then mix with a whisk for about 5 minutes.
Put some baking paper in cake pan and then pour in the gingerbread batter. Carefully flatten, then put in the oven for about 55 minutes. Check if well done by using toothpick (should come out clean when ready).   

- 250 g of flour
- 6 g of sodium bicarbonate
- 0,5 g of fine salt (small pinch)
- 2,5 g of green anisette - 100 g of semolina sugar
- 130 g of honey
- 50 g of light butter
- 50 g of skimmed milk