Ingredients for Dominosteine Layered Gingerbreads
- Liquid Honey
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- Dutch Processed Cocoa Powder
- Dark Rum
- Cinnamon
- Ground Cloves
- Ground Cardamom
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- About 1 cup black currant jelly
- Almond Paste
- 1 cup sifted powdered sugar
- 2-3 tablespoons warm milk
- 1 tablespoon melted shortening (vegetable or coconut)
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How to Make Dominosteine Layered Gingerbreads
- **Make the Gingerbread:**
- In a large saucepan, melt 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and ½ cup honey over low heat until the sugar is completely dissolved. Stir frequently.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking powder.
- Preheat oven to 375°F (190°C). Grease a large baking sheet.
- Once the honey mixture is lukewarm, whisk in 2 large eggs, ½ cup unsweetened cocoa powder, 1 teaspoon ground cinnamon, ⅛ teaspoon ground cloves, ⅛ teaspoon ground cardamom, 2 tablespoons rum (optional), and the flour mixture. Stir until just combined; don't overmix.
- Spread the batter evenly onto the prepared baking sheet to about 5/8 inch thickness.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the gingerbread cool completely on a wire rack.
- **Assemble the Dominosteine:**
- Once cooled, cut the gingerbread into 1-inch squares.
- Split each square horizontally to create two layers.
- Spread a thin layer of black currant jelly on one layer of each gingerbread square.
- Top with the other gingerbread layer.
- Spread a thin layer of jelly on the top and sides of each assembled square.
- Let the jelly set completely.
- (Optional) Roll out ½ cup almond paste (marzipan) between two sheets of plastic wrap to ⅛-inch thickness. Cut into 1-inch squares and layer between the gingerbread and jelly.
- **Make the Chocolate Glaze:**
- In a bowl, whisk together 1 cup sifted powdered sugar and 2 tablespoons unsweetened cocoa powder.
- Gradually whisk in 2-3 tablespoons warm milk until smooth.
- Stir in 1 tablespoon melted shortening (vegetable or coconut) until glossy.
- Keep warm over a double boiler or in a warm place as needed.
- Dip each assembled gingerbread square into the glaze, ensuring it’s fully coated.
- Place the glazed Dominosteine on a wire rack to let the chocolate set completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
1g
Carbs
2g
