Lincensee bombs


  • 200 grams honey
  • 3 tablespoons syrup
  • 125 grams sugar
  • 65 grams butter
  • 2 tablespoons milk
  • 2 eggs
  • flavor \"lemon\"
  • ground cardamom
  • 0.5 teaspoons ground cloves
  • 1 teaspoon cinnamon
  • 250 grams flour
  • 25 grams cocoa powder
  • 3 teaspoons baking powder
  • 65 grams currant
  • 65 grams ground almonds or almond flakes
  • 65 grams candied oranges and candied lemons
  • 150 grams apricot jam
  • 2 tablespoons water
  • 150 grams chocolate icing

Preparation method (receipt)

Heat until sugar is dissolved honey, syrup, sugar, salt, milk, butter, cool to room temperature, add eggs one at a time and all spices. Sift the flour and cocoa powder and baking powder, add the dough, in the end, add currants, chopped candied almonds. Put the dough into muffin tins and bake at 180-200 degrees Celsius for 10-15 minutes. Cool. Apricot jam to heat the water, cover the \"bombs\" to prepare chocolate glaze and dip it in baking.

honey sugar butter milk egg flavor "lemon" cardamom clove cinnamon flour cocoa powder baking powder currant almond candied orange candied lemon apricot jam water chocolate icing