Summary

Ingredients

• 100 g butter
• 100 g powdered suar
• 1 egg (s)
• 100 ml buttermilk
• 160 g flour
• 30 g cocoa
• 1 ½ teaspoon, leveled baking powder
• 1 teaspoon, leveled gingerbread spice
• 0.5 ½ pack orange peel
• 1 packet vanilla sugar
• 200 g cream
• 1 pack cream stabilizer
• 1 teaspoon, leveled cinnamon
• 5 tablespoon, heaped powdered sugar

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Instructions

1. Mix the soft butter with the powdered sugar until creamy, stir in the egg and buttermilk. Mix the flour, cocoa, baking powder and the gingerbread spice and quickly fold in. Use a piping bag without a nozzle to squirt 30 servings 4 cm apart on the baking sheet. Bake in the middle rack at 160 ° C for 15 minutes. Then let it cool down.
2. In the meantime, whip the cream with the cream stabilizer. Add the vanilla sugar, the orange peel and the cinnamon and beat until stiff. Squirt the cream onto 15 undersides of the whoopies using a piping bag with a nozzle. Put the remaining halves on top as a lid. Dust the whoopies with powdered sugar.