Gingerbread & vermicelli squares

Total time: 1hr
Preparation Time: 35m

For 24 piece

Nutritional Information

Contains 112 Kcal, 2g Protein, 22g Carbohydrates, 2g Fat


  • 2 dl milk
  • 250 g white flour
  • 1 eggs
  • 2 tbsp rapeseed oil
  • 200 g ground cane sugar
  • 2 tbsp gingerbread spice
  • 2 tbsp chocolate powder
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 2 tbsp water
  • 1 tbsp icing sugar
  • 1 tbsp kirsch
  • 220 g frozen chestnut puree, defrosted
  • 1 tbsp full cream
  • Utensils
  • For a tin approx. 25 x 30 cm, lined with baking paper

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  • Thoroughly combine the milk, oil and egg in a bowl. Mix in the flour and all the remaining ingredients, transfer to the prepared tin. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack, cut into squares.
  • Mix the water, Kirsch and icing sugar, drizzle over the gingerbread.
  • Mix the chestnut puree and cream until smooth, transfer to a piping bag with a serrated nozzle (approx. 10 mm diameter). Pipe the vermicelli onto the gingerbread squares.
  • Tip:

    Decorate with chocolate shavings.

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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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