Let me present the most delicious coal cuts of winter. So these are charcoal slices with the taste of gingerbread that is packed with lots of good chocolate and charcoal. How good does that sound ?!
The cut cake itself is deliciously chewy, the chocolate pieces provide delicious chewing resistance and the charcoal becomes both tough and crunchy. The recipe gives 2 lengths of 10-12 cookies each.
100 g of soft butter
1 dl powdered sugar
2 tablespoons light syrup
2 teaspoons vanilla sugar
2 tsp ground cinnamon
0.5 tsp ground ginger
0.5 tsp ground cardamom
2 krm ground cloves
2.25 dl wheat flour
1 teaspoon baking powder
128 g (1 bag) Wherther’s original soft caramel
100 g of dark chocolate
Flake salt to garnish with.
Set the oven to 175 degrees (upper and lower heat).
Whisk together butter, powdered sugar, syrup, vanilla sugar and spices to a creamy batter.
Then put in wheat flour and baking powder. Just work together just until it becomes a dough.
Chop the chocolate and divide each caramel into 3 parts. Work everything into the dough until it is evenly distributed.
Roll the dough to two lengths, place them on a sheet of baking sheet paper and lightly flatten the lengths with a fork.
Bake the coal cuts in the middle of the oven for about 20 minutes.
Let them cool a bit before cutting them on the slice into 12 pieces and garnish with flake salt.
Make the gingerbread sections gluten-free by replacing the wheat flour with 3 dl of gluten-free flour mix and 2 teaspoons of pofiber.