Ingredients
Hint:
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
kochen@bettybossi.ch
Utensils
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.
| Tip: | Decorate with chocolate shavings. |
|---|
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