Recipe for preparing easy holiday pastry.
No. of servings
1 h. 10 min.
|all-purpose flour / plain flour||10.5||oz||300||grams|
|baking powder for gingerbread||0.5||oz||12||grams|
|semi skimmed milk 1,5%||10||tbsp||150||milliliters|
|semi skimmed milk 1,5%||10||tbsp||10||tablespoon|
Beat powdered sugar, eggs and butter until smooth.
Add to the mixture warm honey, milk and sifted flour mixed with baking powder.
Stir and pour the dough (spread it evenly) into the greased and floured baking tin. Bake in preheated oven for about 20 minutes at 355°F (180°C) until golden.
Once the pastry is baked and cool, cut it into equal rectangles.
Melt all the ingredients for topping (except for rum) in water bath until they are dissolved.
rum 4 tbsp
Add rum into a slightly warm topping.
Dip cut pastry into the chocolate topping and coat it in coconut flour.