Drunken gingerbread cookies filled with marzipan
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ingredients
gingerbread dough marzipan rum cane sugar
progress
Gingerbread cookies are without a doubt one of the most traditional Christmas cookies. This time I offer you their less traditional, but no less tasty (if not tastier) “drunken” version.
1.
Use your favourite and tried and tested gingerbread dough to make these gingerbread cookies.
2.
Roll out the gingerbread dough and cut out rounds (I’ll leave the size up to your discretion).
3.
I place a piece of marzipan on the cut out wheel and cover with another wheel. Join the edges together. If you’d like to make sure they don’t stick together while baking, use egg white as the “glue”. Brush the edges of the wheel on which you have placed the marzipan with it and press well.
4.
Bake in a preheated oven at 180 degrees for approximately 10 – 13 minutes, depending on the size of the rounds.
5.
Immediately after baking, I dip the gingerbread cookies in rum and coat them in natural cane sugar.
6.
The alcohol should (supposedly) wear off over time, so the gingerbread could theoretically be tasted by children. If you would still like to make an alcohol-free version for them, brush the gingerbread with beaten egg and “dip” in sugar immediately after baking. But you should definitely make this rum version!
