Gingerbread & vermicelli squares

Gingerbread & vermicelli squares

Total: 1 hr | Active: 35 Min.
Nutritional value / piece: 112 kcal
, Fat: 2 g
, Carbohydrate: 22 g
, Protein: 2 g


24 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 dl milk
2 tbsp rapeseed oil
1 egg
250 g white flour
200 g ground cane sugar
2 tbsp gingerbread spice
2 tbsp chocolate powder
½ tsp baking powder
¼ tsp salt
2 tbsp water
1 tbsp kirsch
1 tbsp icing sugar
220 g frozen chestnut puree, defrosted
1 tbsp full cream
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For a tin approx. 25 x 30 cm, lined with baking paper

How it's done

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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.

Good to know
Tip: Decorate with chocolate shavings.

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