Dough
Honey	g
Sugar Cane Molasses	g
Granulated Sugar	g
Ginger Bread Spice	tbsp
Ground Cinnamon	tsp
Ground Ginger	tsp
Orange Juice	ml
Butter	g
All-Purpose Flour	g
Baking Powder	tsp
Topping
Dried Cranberries	g
Pumpkin Seeds	g
Sunflower Seeds	g
Almond Flakes	g
Butter	g
Granulated Sugar	g
Honey	g
Heavy Cream	g
Vanilla Extract	tsp

1. In a saucepan, mix the honey, molasses and sugar with the gingerbread spice, cinnamon, ginger and orange juice and bring to a boil. Remove the saucepan from the heat. Cut the butter into cubes and gradually stir into the mixture. Then allow to cool down.
2. In a medium bowl, mix the flour and baking powder and knead with the wet ingredients into a smooth dough. Then wrap in cling film and refrigerate for about 4 hours.
3. Preheat the oven to 190 ºC and prepare a baking tray with parchment paper.
4. On a floured surface, roll out the gingerbread dough to a rectangle (about 30 x 40 cm) and place on the baking tray. Pierce the dough several times with a fork and pre-bake in the oven for about 8-10 minutes.
5. In the meantime, roughly chop the cranberries. In a bowl, mix the cranberries with the pumpkin seeds, sunflower seeds, and the almond slices.
6. In a saucepan, bring the butter, sugar, honey, cream and vanilla paste to the boil and cook for about 5 minutes, stirring occasionally. Add the seed mixture and simmer for another 5 minutes.
7. Pour the nut mass on the pre-baked dough and spread evenly. Then bake again in the oven for about 10 minutes.
8. Allow to cool down for ca. 10 minutes and cut into desired shapes.

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