A delightful take on traditional layered gingerbreads, perfect for the holiday season.
Melt the butter, sugar, and honey in a large pot over low heat until the sugar dissolves. Remove from heat and let cool slightly.
Stir constantly to prevent the mixture from burning.
Mix the baking powder with the flour in a separate bowl.
Sift the flour and baking powder together for a smoother dough.
Preheat the oven to 375°F and grease a large baking sheet.
Use parchment paper for easier cleanup.
Add the eggs, spices, rum, and flour mixture to the cooled honey mixture. Stir until well combined.
Ensure the mixture is completely cool before adding the eggs to prevent them from cooking.
Spread the dough evenly on the prepared baking sheet to about 5/8 inch thickness. Bake for 20 minutes.
Use a spatula to level the dough for even baking.
Once cooled, cut the gingerbread into 1-inch squares. Split each square horizontally and fill with jelly.
Warm the jelly slightly for easier spreading.
Optionally, add a layer of almond paste to the filling.
Roll the almond paste thinly for a delicate layer.
Mix powdered sugar, cocoa, milk, and melted shortening to create the glaze. Keep warm if needed.
Stir continuously to achieve a smooth consistency.
Glaze the tops and sides of the gingerbread squares. Let them dry before serving.
Place the squares on a wire rack for even drying.
Serve the gingerbread squares on a festive plate and enjoy!
Add a sprinkle of powdered sugar for a snowy effect.
Continue in our app for the best experience
