Iced Gingerbread Squares
Ingredients
- For the gingerbread
- 200 grams honey
- 50 grams butter
- 100 grams cane sugar
- 1 egg
- 500 grams Pastry flour
- 2 Tbsps Cocoa
- ½ tsp Ground cinnamon
- ½ tsp Ground clove
- 1 pinch Mace
- 1 pinch Star anise powder
- ½ tsp ground Cardamom
- 2 tsps potatoes
- 3 Tbsps Rose water
- 300 grams Red currant jelly
- For the icing
- 250 grams powdered sugar
- 3 Tbsps lemon juice
- slivered almonds
Preparation steps
Heat the honey, butter and turbinado sugar in a small saucepan until the sugar has dissolved. Remove from heat, transfer to a large bowl and allow to cool slightly. Add the egg, flour, cocoa powder and spices to the honey mixture and knead until smooth.
Mix the baking soda with the rose water in a small bowl until smooth. Add to the dough and mix until smooth and shiny. Wrap with plastic wrap and refrigerate for about 1 hour.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Shape the dough into a rectangle and press into the prepared baking sheet. Bake for 20 minutes, until golden brown.
Remove from the oven and allow to cool. Turn the cake out of the pan and slice in half horizontally. Spread the currant jelly evenly over the bottom layer and replace the top layer. Cut into 3.5 cm (approximately 1.5 inches) squares.
For the icing: Whisk together the powdered sugar and lemon juice until smooth. Spoon the icing over the gingerbread squares, sprinkle with almond slivers and let dry on a wire rack.
