Gingerbread
Recipe
(Round tart tin, diameter 30–32 cm)
400 g semi-white flour type 700
100 g ground hazelnuts
350 g sugar
½ packet gingerbread spice (10 g)
1 packet baking powder
1 tbsp cocoa powder
mix everything well together.
5 dl milk
2 tbsp oil
add and mix well into the mixture, then spread onto a baking-paper-lined tin.
Baking: 30 minutes in the oven preheated to 200°C.
Melt 80–100 g dark chocolate and spread over the gingerbread while still hot.
(For a large tin, prepare double the quantity of all ingredients.)
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