Gingerbread Petit Fours
easy
75 mins
75 mins
Ingredients
- 350 g Flour
- 300 g demerara sugar
- 1/2 packet (10 g) Gingerbread spice
- 1 TEASPOON Baking Powder
- 1 pinch Salt
- 200 g Butter
- 50 g dark beet syrup
- 125 g light syrup
- 2 Eggs (size M)
- 200 g Currant Jelly
- 200 g Dark chocolate coating
- 1 TEASPOON Oil
- 7-10 Tbsp Fat and flour
Directions
- 1
Mix flour, sugar, gingerbread spice, baking powder and salt. Heat butter and syrup until butter is melted. Pour into the flour mixture while stirring constantly and work into a smooth dough. Stir in the eggs one by one. Grease a square springform pan (24 x 24 cm) and dust with flour.
- 2
Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Take out and let cool down. Remove the base from the pan, if necessary straighten the surface with a knife. Cut the base in half horizontally once. Stir the jelly until smooth and spread on the bottom base. Place the upper cake layer on top. Cut the dough sheet into cubes (approx. 3 x 3 cm) with an electric knife. Chop the chocolate coating and melt it over a warm water bath with oil. Coat the surface of the cubes with the chocolate and allow to dry.
- 3
Stir the jelly until smooth and spread on the bottom base. Place the upper cake layer on top. Cut the dough sheet into cubes (approx. 3 x 3 cm) with an electric knife. Chop the chocolate coating and melt it over a warm water bath with oil. Coat the surface of the cubes with the chocolate and allow to dry. Shelf-life approx. 2 weeks in the refrigerator. If the cubes are completely coated with the chocolate, the shelf life is extended by approx. 2 weeks, then use approx. 100 g more chocolate coating.
- 4
1 hour waiting time
Nutrition Facts
100 kcal
14 g
4 g
1 g
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