venerdì 18 maggio 2012

Gingerbread Squares - Basler Leckeri

Gingerbread Squares - Basler Leckeri
(This recipe is Alda - Luxembourg)

Ingredients:350 g honey, 150 g of cane sugar, 80 g butter, 100 grams of candied citron, finely chopped, 350 g flour, 200 grams almonds, finely chopped, orange peel and lemon peel, at least 3 teaspoons spice powder (cinnamon, cloves, anise,) a pinch of nutmeg, 2 teaspoons of baking powder for cakes, 1 tablespoon cocoa, 1 large egg (or two small).

Heat together the honey, sugar and butter until sugar has dissolved, leaving raffredddaree.Mix together in a large bowl all the dry ingredients, add the preparation of honey and the egg, working first with the hooks of the electric mixer, then with your hands. The finished dough should have roughly the consistency of a shortcrust pastry. Cover the bowl with plastic wrap and lasicvare stand 1 hour. Line a rectangular pan (at least 20x30) with baking paper, fill with the mixture (to level it, best to use wet hands, it's too sticky for a rolling pin). Cuocedre in the oven at 175 ° C (160 ° if ventilated) 25 - 30 minutes. Monitor the cooking does not have to toast.When warm, remove it from the form and remove the paper.The classic version requires a light glaze (100 g icing sugar, water or lemon juice 3 tablespoons); personally, I prefer a good frosting with dark chocolate, I find that the '"bitter" chocolate rewards the sweet honey and candied fruit However, after frosting the cake is cut into squares, eventuamlmente decorating as desired with colored sugars, silver sprinkles, candied orange peel ....A clarification: this cake needs to rest. Although the firing was proper, just pie is too dry. Close the square in a large tin can (if layered, separating each layer with waxed paper on the other, because any crumbs do
 not ruin the glaze) and serve after a couple of days. The sweet flavor and smoothness gain.

Recipe of December/17.

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