Dominos

Name: Dominos
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 60
Ingredients: 125 g Honey; 125 g Sugar Beet Syrup; 75 g Sugar; 125 g Butter or margarine; 50 g Citation; 2 heaped Tsp gingerbread spice; 7-10 Tbsp a few drops of bitter almond baking oil; 1/2 vial Rum flavor; 7-10 Tbsp grated rind of 1/2 untreated lemon; 2 Eggs (size M); 300 g Flour; 2 coated Tsp Baking Powder; 250 g Marzipan raw mass; 75 g Icing sugar; 175 g redcurrant jelly; 500-600 g Dark chocolate coating; 50 g Coconut oil; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

Sweet dominoes are a must during Advent and Christmas. With our recipe you can make this classic at home.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 60

125 g Honey
125 g Sugar Beet Syrup
75 g Sugar
125 g Butter or margarine
50 g Citation
2 heaped Tsp gingerbread spice
7-10 Tbsp a few drops of bitter almond baking oil
1/2 vial Rum flavor
7-10 Tbsp grated rind of 1/2 untreated lemon
2 Eggs (size M)
300 g Flour
2 coated Tsp Baking Powder
250 g Marzipan raw mass
75 g Icing sugar
175 g redcurrant jelly
500-600 g Dark chocolate coating
50 g Coconut oil
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Melt honey, syrup, sugar and fat in a pot while stirring. Pour into a mixing bowl and allow to cool. In the meantime, finely chop the candied lemon peel. Stir together with the gingerbread spice, bitter almond baking oil, rum-bake, lemon peel and eggs into the almost cooled honey mixture.
2
Mix flour and baking powder and also stir in. Spread the dough on a greased baking tray (38x33 cm) and place a several times folded aluminium foil in front of the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes.
3
Leave to cool on the tray. In the meantime, knead the marzipan and 60 g icing sugar and roll out on the remaining icing sugar to form a rectangle half the size of a baking tray (approx. 19x32). Melt the jelly while stirring, simmer for 1-2 minutes and let it cool down a bit.
4
Halve the gingerbread plate Spread half of the pastry with half of the jelly and place the marzipan plate on top. Spread with the remaining jelly and place the second gingerbread half on top. Wrap everything tightly in aluminium foil, weigh down a little and leave to stand overnight.
5
Coarsely chop the chocolate coating and coconut oil and melt in a hot water bath. Leave to cool. Cut the gingerbread plate into cubes of about 3x3 cm. Warm up the couverture again. Place the dough cubes on a fork and cover with chocolate coating. Drain on a cake rack and let dry.