Gingerbread

Name: Gingerbread
Cook time: 45 min
Total time: 45 min
Yield: 48
Ingredients: 500 g Flour; 600 g demerara sugar; 2 TABLESPOONS ground ginger; 2 TABLESPOONS ground cinnamon; 2 TEASPOONS Baking Powder; 1/4 TEASPOON Salt; 375 g Butter; 8 tablespoons (160 g) light syrup; 8 tablespoons (160 g) dark beet syrup; 4 Eggs (size M); 4 TABLESPOONS Quince jelly; 7-10 Tbsp candied ginger; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 48

500 g Flour
600 g demerara sugar
2 TABLESPOONS ground ginger
2 TABLESPOONS ground cinnamon
2 TEASPOONS Baking Powder
1/4 TEASPOON Salt
375 g Butter
8 tablespoons (160 g) light syrup
8 tablespoons (160 g) dark beet syrup
4 Eggs (size M)
4 TABLESPOONS Quince jelly
7-10 Tbsp candied ginger
7-10 Tbsp Grease

Directions

1
Mix flour, sugar, ginger, cinnamon, baking powder and salt. Heat the butter and syrup until the butter has melted. Pour into the flour mixture while stirring constantly and work into a smooth dough. Stir in the eggs one by one. Spread the dough on a greased baking tray (32 x 39 cm).
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Leave to cool at lukewarm temperature. Warm up the jelly, stir until smooth and spread on top. Cut into rhombs (6 x 8 cm) and decorate with candied ginger if desired
3
Waiting time approx. 30 minutes