fragrant, delicious gingerbread with jam and chocolate icing
250 g honey
3/4 cup sugar
125 g butter
500 g flour
2 small eggs
1.5 tsp soda
1/4 cup milk
a pinch of salt
15 g of spices for gingerbread
Bring honey, butter and sugar to a boil, mix to dissolve sugar and butter.
Pour into mixer bowl and allow to cool slightly.
Add eggs, milk, soda and mix well.
Sift flour and mix with spices and add to the liquid mass.
Knead the dough (it turns out to be sticky and slightly liquid). You do not need to add flour.
Cover with foil and refrigerate overnight (up to 5 weeks).
Roll out the dough into a rectangle 3-4 mm thick.
Cut the mugs in the middle to put the jam and cover with the second circle
Shape a heart cut (use trim further)
Using a spoon to secure the edges (so as not to leak out the filling).
Spread gingerbread on a baking sheet covered with baking paper and bake in a heated
to 180 degrees oven for 10 minutes.
Glaze:
125 g chocolate
40-50 ml of cream 38%
Heat the cream and pour the broken chocolate, mix until smooth.
Gingerbread on one side to dip in the glaze and allow to harden.
recipe and idea of pani dorothy mojewypieki.com
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