100g honey

150g sugar

80g butter

1 tsp baking soda

3 eggs

450g flour

1 pinch of salt

Melt the honey, sugar and butter in a bowl over a water bath.

Add the baking soda and whisk until it foams and turns amber, 2-3 minutes.

Off heat, let it cool down for 5 minutes and whisk in the eggs one by one.

Add the flour and salt little by little. The dough is soft and sticky, it firms up as it cools.

Divide it into 8 balls of about 115g and keep them covered so they don’t dry.

Roll each ball between two parchment sheets into a 2mm thick disc of about ø22cm.

Prick with a fork and bake at 180°C for 5-6 minutes until deep golden.

Right away, cut a ø20cm disc with a cercle or a plate as a guide and keep the trimmings. The layers get hard as they cool.