for 24 pieces

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

How it's done

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.

Show complete recipe