Gingerbread poppy seed diamonds

Name: Gingerbread poppy seed diamonds
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g dark sugar beet syrup; 250 g Sugar; 150 g Butter or margarine; 500 g Flour; 200 g Whipped cream; 1 egg (size M); 1 package Baking Powder; 1 bag of gingerbread spice; 1 pinch Salt; 1 (250 g) bag of poppy seed baked goods; 400 g white couverture; baking paper; 7-10 Tbsp Macadamia nuts to decorate

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g dark sugar beet syrup
250 g Sugar
150 g Butter or margarine
500 g Flour
200 g Whipped cream
1 egg (size M)
1 package Baking Powder
1 bag of gingerbread spice
1 pinch Salt
1 (250 g) bag of poppy seed baked goods
400 g white couverture
baking paper
7-10 Tbsp Macadamia nuts to decorate

Directions

1
Heat the syrup, sugar and fat in a saucepan until the sugar has dissolved. Put flour, cream, egg, baking powder, gingerbread spice and salt into a mixing bowl, add sugar-syrup-fat mixture and work into a smooth dough with the dough hooks of the hand mixer.
2
Put the dough on a baking tray lined with baking paper, smooth it down and carefully spread the poppy seed mixture on top. Bake the gingerbread in a preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.
3
Take the gingerbread out of the oven and let it cool down on a cake rack. Cut the gingerbread into lozenges. Melt the couverture on a hot water bath and dip each corner of the lozenges halfway.
4
Drain the dipped rhombs, place them on a baking tray lined with baking paper and leave to dry. Decorate each rhombus with a nut as desired. Makes about 50 pieces.