Gingerbread cubes
FOR 60 PIECE
200 g apricot jam
250 g honey
125 g brown sugar
1 No
1/2 Teaspoon cinnamon
1 Msp. Clove powder grated peel of
1/2 untreated orange
60 g chopped orange peel
60 g chopped almonds
100 ml of milk
375 g flour
2 Teaspoon baking powder
For the punch icing:
200 g powdered sugar
1 Tbsp lemon juice
1 EL Rum
Grease for the tin
preparation: 50 Min.
baking time: 30-35 Min.
Per piece approx.: 80 kcal
Preheat the oven to 180 ° (Circulating air 160 °). Grease the tray. Heat the apricot jam and stir until smooth, puree as desired.
Mix the honey, sugar and egg until creamy. cinnamon, Cloves, Orangenschale, Orangeat, Stir in the almonds and milk. Mix in the flour and baking powder with the dough hook of the hand mixer.
dough 1,5 Spread cm thick on the tray and bake in the oven (Not) 30-35 Min. to bake. Cut into cubes of the same size while still hot, Spread a thin layer of jam on the surface and cut edges and allow to dry a little.
Sieve powdered sugar for the icing, with lemon juice, Rum and 1 Mix tablespoons of warm water thoroughly. Brush the gingerbread cubes with it immediately.