Hansel and Gretel (honey gingerbread)

Name: Hansel and Gretel (honey gingerbread)
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 40 Almond kernels with skin; 80 g Butter; 100 g Honey; 140 g Sugar beet syrup; 1 egg (size M); 1/2 TEASPOON ground cardamom; 1 coated Tsp ground ginger; 1/2 TEASPOON ground cinnamon; 1/2 TEASPOON Baking Powder; 200 g Flour; 100 g crushed almonds; 10 red cherries (or Amarena cherries); 2-3 TABLESPOONS Milk; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

40 Almond kernels with skin
80 g Butter
100 g Honey
140 g Sugar beet syrup
1 egg (size M)
1/2 TEASPOON ground cardamom
1 coated Tsp ground ginger
1/2 TEASPOON ground cinnamon
1/2 TEASPOON Baking Powder
200 g Flour
100 g crushed almonds
10 red cherries (or Amarena cherries)
2-3 TABLESPOONS Milk
baking paper

Directions

1
Scald almonds with boiling water, let it stand for 2-3 minutes, drain and quench. Press the almonds out of their skin and cut them in half horizontally
2
For the dough melt butter in a pot. In a bowl mix honey, sugar beet syrup, egg and butter. Mix spices, baking powder, flour and almonds well and stir into the honey mixture with the dough hooks of the hand mixer
3
Line a baking tray with baking paper and place an adjustable baking frame (25 x 30 cm) on top. Spread the honey cake dough evenly in the baking frame
4
Cut the cherries in half and spread the dough in 4 rows of 5 cherries each, place 4 almond halves around each cherry and brush the surface thinly with milk
5
Bake the honey cake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the middle shelf for approx. 10 minutes. Place the baking tray on a cake rack and let it cool down
6
Remove the honey cake from the baking frame and cut into the 20 pre-decorated pieces
7
Honey cakes keep for a good 4 weeks in a well-sealed tin between parchment paper
8
Waiting time approx. 1 hour