Stuffed gingerbread
Last Updated on
ingredients
Cesto
200 g honey 160 g powdered sugar 90 g butter ground cloves ground cinnamon 2 pcs eggs 1 tsp baking soda 500 g plain flour
Filling
150 g ground nuts 100 g icing sugar 1 tsp salt orange peel grated lemon peel 2 pcs eggs
step
Filled gingerbread cookies are a double delight on the festive table:
1.
Cesto: Heat the honey, add the sugar and butter. Add the cloves, cinnamon, eggs, baking soda and flour to the cooled honey. Mix together thoroughly and refrigerate for at least 12 hours.
2.
Mix together thoroughly and refrigerate for at least 12 hours.
3.
Filling: Mix together the ground nuts, sugar, eggs, salt, orange and lemon zest and place in the refrigerator for a minimum of 12 hours.
4.
Roll out the dough, cut out rounds and place on a baking tray with baking paper. Put a small spoonful of nut filling on the rounds and cover with the cut out star ( you can use different shapes). Don’t press them down, just lay them down!
5.
Brush with egg yolk, decorate with walnut and bake at 180 degrees for about 10-12 minutes as required.
