Summary

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

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Instructions

1. Sieve the flour with baking powder, add the remaining ingredients and knead a firm shortcrust pastry, leave to rest for 30 minutes.
2. Roll out two thirds of the dough with two fingers and place in a buttered cake tin.
3. Roll the remaining dough into strands.
4. For the topping, heat the orange syrup, ginger and butter in a saucepan, stir in the breadcrumbs and allow to cool.
5. Spread the topping on the dough and lay the strands on top in a grid shape. Whisk the egg yolks and brush the strands.
6. Bake at approx. 180 ° for 30 minutes, allow to cool and sprinkle with icing sugar.