Silesian gingerbread
easy
50 mins
50 mins
Ingredients
- 500 g liquid honey or light sugar beet syrup
- 500 g Sugar
- 100 g soft butter/margarine
- 1 slightly heaped Tsp cinnamon
- 1 slightly heaped Tsp according to cloves
- 500 g Raisins
- 700 g Carrots
- 750 g Flour
- 2 (20 g) slightly heaped tablespoons of cocoa
- 1 package Baking Powder
- 125 g chopped almonds
- 2 Eggs (Gr. M)
- 150 g Dark chocolate coating
- 125 g Icing sugar
- baking paper
- 2 disposable piping bags or small freezer bags
Directions
- 1
Boil up honey or sugar syrup and sugar while stirring. Remove from the heat, melt the fat in it. Stir in cinnamon and cloves. Let cool down for about 15 minutes. Wash and drain the raisins.
- 2
Peel, wash and finely grate the carrots. Weigh 500 g carrots. Mix flour, cocoa and baking powder and sieve into a very large mixing bowl. Add the carrots and pour the honey-sugar mixture over them.
- 3
Add the raisins, almonds and eggs and mix everything well. Put the dough in a cool place for about 3 hours. Knead the dough again with moistened hands (it sticks a bit). Form round gingerbreads from about 2 tbsp. dough.
- 4
Place 8-9 pieces at a distance of approx. 5 cm from each other (as they will come apart slightly during baking) on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 30 minutes.
- 5
Take out and let it cool down on a cake rack. Process the remaining dough in the same way.
- 6
Chop the couverture and melt in a hot water bath. Remove from the bain-marie and let it cool down for about 10 minutes. Stir icing sugar and 1-2 tbsp. water to a thick glaze.
- 7
Pour the couverture and icing into a disposable piping bag or a freezer bag, then cut off a small corner. Spread over one half of the gingerbread icing, then pull over the other chocolate coating in strips.
- 8
Allow to dry.
Nutrition Facts
350 kcal
65 g
7 g
5 g
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