Cookies: Filled Gingerbread Cookies

first day

1. Heat the honey with sugar and butter in a saucepan and melt while stirring. Let this mass cool down a little.

1. Mix the flour, egg and spices in the food processor – or you can use the old hand mixer – and gradually add the honey mixture.

1. Dissolve the potash in the rum and also add to the batter. If necessary – if the dough sticks – add a little more flour. Wrap it in cling film and let it rest overnight in the refrigerator.

second day

1. Roll out the dough thinly – between two cling films or with a rolling pin on a silicone pad – and place it on a tray lined with foil or baking paper.

1. Bake at 180 degrees in a preheated oven for about 10-15 minutes. Take out and divide in the middle.

1. Cut the pieces to the size of the baking frame and let them cool.

1. Bring the raspberry jelly with the preserving sugar to the boil and allow to cool a little. (Duration approx. 1 hour) Spread it on a gingerbread base and place the second base on top. Put in a cool place (approx. 4 – 5 hours)

1. Now remove the frame and cut small square cubes with a sharp knife. Let this dry again for approx. 2 hours.

1. Melt the couverture in a water bath and bathe the gingerbread cubes in it. I use a potato skewer, three-pronged, dip the parts except for a cut surface, let them dry on a foil, cut off the feet and use a brush to coat the last side with chocolate.

1. Note: These are by far the most labor-intensive and time-consuming Christmas cookies I’ve ever made, but the enjoyment is simply indescribable and I liked to have to do most of the day for that.
2. * Links to spice mixtures: My gingerbread spice and M + G: RASPBERRY JtbspLY from Geli