Chocolate & gingerbread squares


Total time: 55m
Preparation Time: 20m

Servings
For 16 piece


Nutritional Information

Contains 296 Kcal, 5g Protein, 46g Carbohydrates, 10g Fat


Ingredients

  • Cake mixture
  • 250 g cane sugar
  • 500 g half-white flour
  • 1 tbsp baking powder
  • 1 parcel gingerbread spice (20 g)
  • 4 dl milk
  • 4 tbsp sunflower oil
  • 3 tbsp red currant jelly
  • 1 eggs
  • Glaze/decoration
  • 50 g butter
  • 100 g dark chocolate
  • 50 g icing sugar
  • Utensils
  • One square springform pan (approx. 24 x 24 cm), lined with baking paper.

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Instructions

  • Cake mixture

    In a bowl, mix the flour with all the other ingredients up to and including the red currant jelly. Transfer the mixture to the prepared tin. Place the tin in the lower half of a cold oven and bake for approx. 35 mins at 180°C. Remove from the oven, allow to cool slightly on a cooling rack.
  • Glaze/decoration

    Warm the butter in a pan, remove the pan from the heat. Chop the chocolate, add to the pan, melt. Stir in the icing sugar, stir until smooth, drizzle over the gingerbread, leave to cool. Cut the gingerbread into 16 squares.
  • Shelf life:

    Store in an airtight container for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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