Gingerbread petit fours

1.

Mix the flour, sugar, gingerbread spice, baking powder and salt. Heat the butter and syrup until the butter has melted. Pour into the flour mixture, stirring constantly, and process into a smooth dough. Stir in eggs one by one. Grease a square springform pan (24 x 24 cm) and dust with flour.Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-40 minutes. Take out and let cool down. Detach the bottom from the mold, possibly straighten the surface with a knife. Halve the bottom once horizontally. Stir the jelly until smooth and spread it on the bottom. Put the top shelf on top. It is best to cut the dough sheet into cubes (approx. 3 x 3 cm) with an electric knife. Chop the couverture, let it melt over a warm water bath with oil. Cover the surface of the cubes with the chocolate, allow to dry. If packed airtight, it can be kept in the refrigerator for approx. 2 weeks. If the cubes are completely covered with chocolate, the shelf life is extended by approx. 2 weeks, then use approx. 100 g more couverture

2.

1 hour waiting time