John Myers
Ingredients for 1 servings:
- 400 g jam (cherry)
- 400 g marzipan paste
- 400 g chocolate coating
- 200 g coconut oil
- 90 g butter
- 120 g sugar
- 1 tsp baking powder
- 1 tbsp honey
- 1 tsp cinnamon
- 180 g flour
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
for 80 pieces
Dough: Melt the butter and stir in the sugar. Mix the other dough ingredients and fold in. Add more milk if needed; the dough should be runny. Spread the dough on a baking sheet lined with baking paper and bake in the oven at 180°C for 20-30 minutes. Place the dough on a wire rack with the baking paper on it. The edges will likely be hard and unsuitable for further use, so trim off 2 cm all around. Spread the jam on the remaining gingerbread rectangle. Roll out the marzipan on a piece of baking paper to the same size (powdered sugar helps prevent sticking), turn it over, place it on the jam, and peel off the paper. Now cut into equal-sized squares or diamonds. Melt the chocolate coating and coconut oil in a double boiler, dip the cubes in, and let them dry.
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