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Cooking ingredients

300g/10½oz Tipo 00 flour

2 tsp baking powder

100g/3½oz light brown sugar

6 tbsp chopped cooked chestnuts (freshly roasted, tinned or vacuum-packed)

1 tsp fennel seeds

250g/9oz honey, plus 1-2 tbsp to glaze

4 tbsp pine nuts

1 tsp flaky sea salt