HOMEMADE GINGERBREAD WITH BLACKCURRANTS
Ingredients for blackcurrant gingerbread:
1 packet vanilla sugar
2 tablespoon milk
A pinch of salt
1 teaspoon cinnamon
½ teaspoon of each: ground cloves, ground ginger, ground cardamom
1 teaspoon coffee extract powder
2 drops of almond essential oil
500g wheat flour
1 packet of baking soda
100g chopped hazelnuts
50g chopped succade
150g of frozen blackcurrants
For decoration: 50g peeled almonds, in halfs
For glazing: 50g sugar, 2 tbsp. water
Preparation of blackcurrant gingerbread:
Slowly heat up honey, sugar, vanilla sugar, butter and milk, pour into a mixing bowl and let it cool down. Gradually stir in the eggs, the spices and the flour mixed with the baking powder. Finally, fold in the hazelnuts, succade and blackcurrants, then spread the dough on a greased baking tray.
Decorate the dough surface with the almonds: after baking, you will cut it in squares of 8x8cm.
Preheat oven to 180°C, bake 25-30 minutes.
Bring sugar and water to the boil while stirring. Coat the top of the hot gingerbread with this sugar glazing. Put it for cooling, then cut the gingerbread into pieces.