Gingerbread Vermicelli Squares

Total time: 1hr
Preparation Time: 35m

For 24 pieces

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 raw sugar
  • 2 tbsp. gingerbread spice
  • 2 tbsp. powdered chocolate
  • 0.5 tsp. baking powder
  • 0.25 tsp. salt
  • 2 tbsp. Water
  • 1 tbsp. icing sugar
  • 1 tbsp. Kirsch liquor
  • 220 g frozen chestnut puree, defrosted
  • 1 tbsp. full fat cream
  • Utensils
  • Für eine Form von ca. 25 x 30 cm, mit Backpapier ausgelegt

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  • Whisk 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 almond puree and cream until smooth, transfer to a piping bag with a serrated nozzle (approx. 10 mm Ø). Pipe the vermicelli onto the gingerbread squares.
  • Tipp:

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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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