- flour - 2 3/4 Cups
- soda - 1 1/4 Teaspoons
- salt - 1 1/4 Teaspoons
- ground cinnamon - 1 1/4 Teaspoons
- Ground ginger - 1 teaspoon
- ground cloves - 1/4 Teaspoons
- butter - 20 items. spoons
- light brown sugar - 1 1/4 Cups
- sugar - 1/2 cup
- eggs - 2 pieces
- large egg yolk - 1 piece
- extract of vanilla - 1 1/4 Teaspoons
- treacle - 1/3 Cup
- white chocolate - 300 Grams (large-sliced)
Preheat the oven to 175 degrees. Mold the baking sheet with parchment paper and sprinkle with oil. Mix together the flour, soda, salt and spices. Mix the butter and brown sugar with an electric mixer at high speed. Add eggs and yolk, whisk after each addition. Add vanilla and molasses. Reduce the speed and gradually add a mixture of flour. Add white chocolate. Pour the dough into the prepared form. Bake until golden brown around the edges, about 25 minutes. Allow to cool completely in a grate form. Cut into 48 squares. Gingerbread can be stored in an airtight container for 1 week.
Servings: 48