John Myers
Contents
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Ingredients
- 40 ml Strong espresso cold
- 125 g Dark couverture
- 60 g Butter
- 1 Egg from the farmer next door
- 175 g Brown sugar
- 80 g Spelt flour
- 100 g Wheat flour
- 20 g Cocoa powder
- 1 tsp Baking powder
- 1 pinch Salt
- 0,5 tsp Cinammon
- 0,5 tsp Ginger seasoning
- 0,5 tsp Ginger bread spice*
- 1 pinch Freshly grated nutmeg
- Sugar and powdered sugar
Instructions
- Coarsely chop the couverture and melt it in a water bath.
- Mix the butter with the sugar and the egg until frothy. Now add the flour, baking powder, cocoa powder and salt, as well as the spices and stir everything well.
- Now add the melted chocolate and espresso and work everything into a tough dough.
- Now preheat the oven to 200 degrees.
- Shape walnut-sized balls with wet hands and roll them first in normal and then in powdered sugar. For me it was a little more than 50 pieces.
- Place the balls on a baking tray lined with baking foil or paper. Keep distance!!! Bake for about 9 minutes until the surface cracks open. If you take them out after the 9 minutes, they are still quite soft on the inside and also collapse. You should therefore cool down on the baking sheet. If you prefer it more mellow, add three minutes of baking time.
- At the end they are dusted with powdered sugar and best hidden right away, because once you've tried one, it's difficult to part with them. ;-)))
- * Link to spice mixes: My gingerbread spice
Nutrition
Serving: 100gCalories: 384kcalCarbohydrates: 62gProtein: 5.5gFat: 12.5g
