Ingredients
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3/4 cup liquid honey
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5 tablespoons sugar
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4 tablespoons butter
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2 small eggs
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2 tablespoons Dutch-processed cocoa powder
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1 teaspoon dark rum
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1 teaspoon cinnamon
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1/16 teaspoon ground cloves
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1/16 teaspoon ground cardamom
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2 cups flour
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5 tablespoons flour
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3 teaspoons baking powder
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1 1/4 cups black currant jelly
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10 ounces almond paste
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4 cups powdered sugar, sifted before meas
Instructions
- For Dough:
- In a large pot melt butter, sugar and honey over low heat until sugar is dissolved. Remove from heat.
- Mix baking powder with flour.
- Preheat oven to 375°F Grease a large baking sheet (12x14 inch).
- When honey mixture is lukewarm add eggs, cocoa, spices, rum and flour. Stir well.
- Spread about 5/8 inch thick on baking sheet and bake for about 20 minutes.
- For filling:
- When gingerbread has cooled cut into 1 inch squares. Split those horizontally and fill with jelly. Turn the filled squares upside down and spread sides and surface thinnly with jelly, too. Let jelly dry.
- Optionally roll almond paste to 1/8 inch thickness between cling film and cut into 1 inch squares. Fill gingerbread with this, too.
- For glaze:
- Mix sifted powdered sugar and cocoa. Mix in hot milx first, then melted shortening. Stir well. Keep warm over hot water in necessary.
- Glaze gingerbread squares and let dry.