Filled Gingerbread Cookies

Summary

Ingredients

For the dough:

• 300 g honey
• 50 grams sugar
• 200 g wheat flour
• 3 g deer horn salt
• 120 g rye flour
• 3 g potash
• 1 medium egg yolk
• 20 g inerbread spice

For the filling:

• 240 g marzipan paste
• 180 g jam, (orane jam)

For painting:

• 100 ml milk

For the cast:

• 200 g chocolate couverture, dark (dark)
• 80 g couverture, liht (whole milk)

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Instructions

1. Melt the honey with the sugar in the saucepan over low heat, then let it cool. Stir in the flour and deer horn salt. Add the remaining dough ingredients and knead everything into a compact dough. Let rest for at least 60 minutes (can also be overnight).
2. Preheat the oven to 190 ° C. Roll out the dough thinly and cut out large hearts and stars (approx. 7 cm in diameter). To fill, stir the marzipan with the jam until smooth and divide it over half of the gingerbread, leaving the edges free. Place the other gingerbread cookies on top, pressing down on the edges. Spread a thin layer of milk on all of the gingerbread and prick with a fork. Place on baking sheets lined with baking paper and bake for about 8 minutes, then remove and allow to cool.
3. Melt the couvertures separately on the water bath. Dip the cooled gingerbread in the dark couverture, then drain and allow to dry. Pull the light couverture over the gingerbread cookies in thin strips with a small paper piping bag and let them dry as well.