Dominosteine (Layered Gingerbreads)

Recipe by Inge 1505
READY IN: 2hrs 50mins




  • 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.