Gingerbread bars

Here is another recipe that i got direction on from the Owners of a Germany deli in Yorkville here in the city. When i was trying to figure out the other gingerbread cookie, i was told that gingerbread was a bread and that it was traditionally made with Kirschwasser (a brandy) and there was fruit add to the bread.

Here is the twist on the twist.

Gingerbread bars

Ingredients

4 cups of unbleached flour
1 1/4 cups of raw local honey
1 cup of raw sugar
1 cup of almonds, chopped between a dice and a mince
1/3 cup of Kirschwasser
1/4 cup of candied lemon peel, minced
1/4 cup of candied orange peel, minced
2 teaspoons of ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamon
1/8 teaspoon salt

Icing
1 cup powdered sugar
1 table spoon of water
2 teaspoons of Kirschwesser
1/2 teaspoon real vanilla extract

Directions

In a large sauce pan add the honey and the sugar. Over medium high heat whisk mixture until the sugar has dissolved: the mixture may need to boil to get the sugars to dissolve. Remove from heat and allow to cool for at least 3 minutes.

In a large bowl whisk together the remaining dry ingredients.

Once the sugar mixture has cooled whisk in the Kirschwesser. Next add the candied fruit and the almonds. Switching to a spoon stir in the flour. Once combined pour the dough into a greased 9 by 13 inch pan (spraying the pan with Pam will do). Place a parchment paper strip around the edges of the pan, you will see why later. You will need to scrap the dough out of the sauce pan it is very sticky. Smooth out the dough and then let the dough sit for about half hour to an hour before baking.

Preheat the oven to 325 degrees.

Bake for about 30 to 35 minutes or until a tooth pick come out clean. You also want a nice golden brown color on the top. Place on a cooling rack. Once cool enough to handle turn the pan upside down and remove the gingerbread: note - you want the parchment attached to the bread. Place on a nice decorative plate and keep the parchment on for now.

Next mix together the icing. Like before you do not want it too running or too thick. Pour the icing on top of the bread. The parchment will keep the icing from running down the sides. Let cool and set before removing the parchment.

A note: the icing will crack when cutting, if you wish you can score the icing when it is still warm to prevent the cracking.

Enjoy Cooking