Liegnitz bombs

Ingredients for 1 servings:

• 200 g honey
• 3 tbsp syrup
• 125 g sugar
• 65 g butter
• 2 tbsp milk
• 2 eggs
• ¼ bottle flavoring (lemon flavor)
• some cardamom, ground
• ½ tsp clove powder
• 1 tsp, heaped cinnamon
• 250 g flour
• 25 g cocoa powder
• 3 tsp baking powder
• 65 g currants
• 65 g almonds, chopped or flaked
• 65 g candied orange and lemon peel, chopped
• 150 g apricot jam
• 2 tbsp water
• 150 g chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for Christmas, from Silesia

Heat honey, syrup, sugar, salt, butter, and milk in a saucepan until the sugar has completely dissolved. Allow the mixture to cool (lukewarm). Stir in the eggs and spices. Mix the flour with the cocoa and baking powder and stir in portions. Finally, stir in the currants, almonds, and candied orange/lemon peel. Fill the batter into muffin cups and bake at 180°C – 200°C (top/bottom heat) for 10 – 15 minutes. Test to see if the bombs are really done! Remove the bombs from the cups and let them cool. Heat the apricot jam with 2 tablespoons of water until it is liquid and brush over the bombs. Allow it to dry. Melt the dark chocolate coating in a double boiler and brush over the bombs until it sets.