John Myers
Ingredients for 1 servings:
- 400 g flour
- 150 g sugar
- 200 g butter
- 150 g honey
- 1 m.-sized egg(s)
- 1 pinch of salt
- 1 pt. gingerbread spice
- 1 tsp potash
- 300 g marzipan
- 100 g powdered sugar
- 3 tbsp cherry brandy
Instructions
Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes
Make a dough from the ingredients for the gingerbread dough, divide each piece into a ball, and shape it into a flat package. Wrap in foil and chill for two to three hours. Knead the marzipan with the powdered sugar and kirsch, divide each piece into balls, and shape each piece into a roll about 30 cm long. Roll out the gingerbread dough to a size of 30 x 10 cm, place a marzipan roll on top, and wrap tightly in the gingerbread dough. Chill again if necessary. Cut each roll into slices about 5 mm thick, place some space between them on a baking sheet lined with baking paper, and bake in a preheated oven at 180°C (top/bottom heat) for about 13-15 minutes until golden brown. Cool on a wire rack. The cookies will be a bit crunchy. You can decorate them with a little chocolate coating.
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