Filled gingerbread

Ingredients for 1 servings:

• 300 g honey
• 50 g sugar
• 200 g wheat flour
• 3 g ammonium bicarbonate
• 120 g rye flour
• 3 g potash
• 1 medium egg yolk
• 20 g gingerbread spice
• 240 g marzipan paste
• 180 g jam (orange jam)
• 100 ml milk
• 200 g dark chocolate coating
• 80 g light chocolate coating (milk)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

with a fine filling of marzipan and orange marmalade, makes about 25 gingerbread

Melt the honey and sugar in a saucepan over low heat, then let cool. Stir in the flour and hartshorn salt. Add the remaining dough ingredients and knead everything into a firm dough. Let rest for at least 60 minutes (or overnight). Preheat the oven to 190°C. Roll out the dough thinly and cut out large hearts and stars (approx. 7 cm in diameter). For the filling, mix the marzipan with the jam until smooth and spread on half of the gingerbread, leaving edges free. Place the other gingerbread on top, pressing the edges down. Brush all of the gingerbread thinly with milk and prick with a fork. Place on baking sheets lined with baking paper and bake for approx. 8 minutes, then remove and let cool. Melt the chocolate coatings separately in a bain-marie. Dip the cooled gingerbreads in the dark chocolate coating, then drain and let dry. Using a small paper piping bag, pipe the light chocolate coating in thin stripes over the gingerbread and let it dry.