John Myers
Contents
show
Small Chocolate Gingerbread Buttons
The perfect small chocolate gingerbread buttons recipe with a picture and simple step-by-step instructions.
for the glaze
- 125 g Butter
- 150 g Sugar
- 3 tablespoon Rum
- 2 whole Eggs
- 3 tablespoon Lemon juice
- 3 tablespoon Bio lemon zest
- 250 g Rye flour
- 250 g Wheat flour
- 2 tablespoon Baking soda
- 2 tablespoon Ginger bread spice
- 2 tablespoon Vanilla sugar brown
- 100 g Dark couverture
- Let the honey and butter melt gently in the saucepan – add the sugar and rum, stir well – stir the eggs into the lukewarm mixture – add lemon juice and lemon zest
- Mix both types of flour, baking soda, gingerbread spice and vanilla sugar in a large bowl and add this mixture to the honey mixture – the result is a viscous mixture that is covered and left to stand overnight in a cool place
- On the next day, balls the size of a cherry are rolled out of the mixture and placed on wafers – bake the gingerbread in a preheated oven at 160 degrees for about 12 minutes – then leave to cool
Chocolate icing
- For the chocolate glaze, the couverture is gently heated in a water bath until it is well liquid – then the gingerbread is pierced at an angle from below with a skewer fork and dipped into the hot couverture
Note !!!
- These gingerbread cookies are available in stores under the name “Manner Knopf” and I am as happy as Bolle that MY homemade buttons not only kept up with a blind tasting of my guests, but was even ahead in taste and consistency (:-) ))))) – a hit for gingerbread friends !!! you should definitely try them!
Facebook Comments