Raspberry and gingerbread bars
about 30 pieces
Easy
25
The perfect Christmas treat with raspberries
Ingredients
Preparation
For the bars
Baking Dish (23 x 15cm)
Cling Film
Saucepan
Sharp Knife
Cutting Board
Mixing Bowl
Ingredients
For the bars
150 g
Raspberry Jam
100 ml
Freshly Squeezed Orange Juice
Gingerbread Biscuit one sheet (approx. 23 x 15 cm)
Preparation:
Prep:
25 min
1
For the bars
Fully line a baking dish with cling film. Heat up the raspberry preserve and orange juice in a saucepan and pour into the dish. Place the sheet of gingerbread onto the preserve mixture and keep in the freezer overnight.
2
For the couverture
Chop the chocolate into small pieces and melt it in a bowl above a bain-marie.
3
Remove the raspberry and gingerbread sheet from the dish and cut it into strips measuring approximately 6 × 2 cm. Place these with the raspberry - orange juice part on top on a backing rack and place parchment paper below. Pour the liquid chocolate over the strips and allow to cool.
Tips
Tip: Add some chopped thyme to the raspberry mixture for a special kick.
Additional information
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