Gingerbread can be made for almost any occasion,
for example Christmas or Easter.
But you can certainly make them for a birthday party
or just for Sunday coffee.
These filled gingerbreads remind me of my childhood
and my boys also love them.
You can fill them with any jam you like.
Gingerbreads are immediately soft and really delicious.
Syrup:
– 250 g (1 cup) granulated sugar
– 125 ml (1/2 cup) water
– ½ teaspoon of baking soda
Ingredients for the dough:
– the syrup you prepared the day before
– 560 g (4 ½ cups) all-purpose flour
– 100 g (1/4 cup) honey
– 50 g (2 ¼ tablespoons) jam
– 1 egg
– 1 teaspoon of gingerbread spice
– 1 baking powder
– pinch of salt
Ingredients for the filling:
– crushed pieces of gingerbread
– jam according to your taste
Glaze:
– 250 g (1 cup) of chocolate
– 1 ½ tablespoons coconut oil
Directions:
Prepare the syrup the day before.
Mix the water and sugar and cook on a low heat for 5 minutes,
then turn off the heat and add the soda and mix thoroughly.
Let it cool. Leave it in room temperature.
The next day, mix the flour, salt, baking powder and gingerbread spice.
Add the syrup, eggs, honey and jam, put it in a stand mixer and make a smooth dough,
wrap it in plastic wrap and put it in the fridge to rest for at least 6 hours or overnight.
Preheat the oven to 180°C (360°F)
Then roll out the dough to about 1 cm (1/3 inch) sheet and cut out different shapes.
Put it in the oven for about 10-15 minutes, it depends on the type of oven.
Leave the gingerbread cookies to cool.
Fill cookies with your favorite jam and let them set in the fridge
before covering in chocolate.
Warm up the chocolate with coconut oil.
Dip the cooled gingerbread in chocolate and transfer
to a wire rack to dry.
Decorate according to your imagination
or to the occasion you are baking them for.
Happy baking!!!
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