Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g flour
- 2 teaspoons baking soda
- 130 g suar
- 130 g butter
- 1 point vanilla sugar
- 1 teaspoon cinnamon
- 2 egg (s)
- 130 g nuts, round
- 320 ml syrup, (orange syrup)
- 2 teaspoons ground ginger
- 50 g butter
- 130 g breadcrumbs
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Sieve the flour with baking powder, add the remaining ingredients and knead a firm shortcrust pastry, leave to rest for 30 minutes.
- Roll out two thirds of the dough with two fingers and place in a buttered cake tin.
- Roll the remaining dough into strands.
- For the topping, heat the orange syrup, ginger and butter in a saucepan, stir in the breadcrumbs and allow to cool.
- Spread the topping on the dough and lay the strands on top in a grid shape. Whisk the egg yolks and brush the strands.
- Bake at approx. 180 ° for 30 minutes, allow to cool and sprinkle with icing sugar.
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