Gingerbread Pumpkin Seed Florentine

With this the smell of Christmas will spread even over to your neighbours. Gingerbread topped with caramelised seeds.

Ingredients

Ingredients
Servings:
Dough
g
Honey
g
Sugar Cane Molasses
g
Granulated Sugar
tbsp
Ginger Bread Spice
tsp
Ground Cinnamon
tsp
Ground Ginger
ml
Orange Juice
g
Butter
g
All-Purpose Flour
tsp
Baking Powder
Topping
g
Dried Cranberries
g
Pumpkin Seeds
g
Sunflower Seeds
g
Almond Flakes
g
Butter
g
Granulated Sugar
g
Honey
g
Heavy Cream
tsp
Vanilla Extract

Instructions

Preparing In The Kitchen
  1. In a saucepan, mix the honey, molasses and sugar with the gingerbread spice, cinnamon, ginger and orange juice and bring to a boil. Remove the saucepan from the heat. Cut the butter into cubes and gradually stir into the mixture. Then allow to cool down.
  2. In a medium bowl, mix the flour and baking powder and knead with the wet ingredients into a smooth dough. Then wrap in cling film and refrigerate for about 4 hours.
  3. Preheat the oven to 190 ºC and prepare a baking tray with parchment paper.
  4. On a floured surface, roll out the gingerbread dough to a rectangle (about 30 x 40 cm) and place on the baking tray. Pierce the dough several times with a fork and pre-bake in the oven for about 8-10 minutes.
  5. In the meantime, roughly chop the cranberries. In a bowl, mix the cranberries with the pumpkin seeds, sunflower seeds, and the almond slices.
  6. In a saucepan, bring the butter, sugar, honey, cream and vanilla paste to the boil and cook for about 5 minutes, stirring occasionally. Add the seed mixture and simmer for another 5 minutes.
  7. Pour the nut mass on the pre-baked dough and spread evenly. Then bake again in the oven for about 10 minutes.
  8. Allow to cool down for ca. 10 minutes and cut into desired shapes.

Preparing In The Kitchen
  1. In a saucepan, mix the honey, molasses and sugar with the gingerbread spice, cinnamon, ginger and orange juice and bring to a boil. Remove the saucepan from the heat. Cut the butter into cubes and gradually stir into the mixture. Then allow to cool down.
  2. In a medium bowl, mix the flour and baking powder and knead with the wet ingredients into a smooth dough. Then wrap in cling film and refrigerate for about 4 hours.
  3. Preheat the oven to 190 ºC and prepare a baking tray with parchment paper.
  4. On a floured surface, roll out the gingerbread dough to a rectangle (about 30 x 40 cm) and place on the baking tray. Pierce the dough several times with a fork and pre-bake in the oven for about 8-10 minutes.
  5. In the meantime, roughly chop the cranberries. In a bowl, mix the cranberries with the pumpkin seeds, sunflower seeds, and the almond slices.
  6. In a saucepan, bring the butter, sugar, honey, cream and vanilla paste to the boil and cook for about 5 minutes, stirring occasionally. Add the seed mixture and simmer for another 5 minutes.
  7. Pour the nut mass on the pre-baked dough and spread evenly. Then bake again in the oven for about 10 minutes.
  8. Allow to cool down for ca. 10 minutes and cut into desired shapes.

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