Dominosteine (Layered Gingerbreads)
Ready In: 2 hrs 50 mins
Yields: 168 squares
Ingredients
For the Dough
- 3⁄4 cup liquid honey
- 5 tablespoons sugar
- 4 tablespoons butter
- 2 small eggs
- 2 tablespoons Dutch-processed cocoa powder
- 1 teaspoon dark rum
- 1 teaspoon cinnamon
- 1⁄16 teaspoon ground cloves
- 1⁄16 teaspoon ground cardamom
- 2 cups flour
- 5 tablespoons flour
- 3 teaspoons baking powder
For filling
- 1 1⁄4 cups black currant jelly
- 10 ounces almond paste (optional)
For glaze
- 4 cups powdered sugar, sifted before meas
- 4 tablespoons Dutch-processed cocoa powder
- 6 tablespoons milk, hot
- 3 tablespoons shortening, melted
Directions
- 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.
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