German Jam Filled Gingerbread - Gefüllte Lebkuchenherzen
Ingredients
- 6 oz. golden syrup or honey
- ⅔ cup brown sugar
- 1 tbsp. vanilla sugar
- 6 tbsp. butter
- 1 pinch of salt
- 1 egg
- 1 ¾ cups flour
- 2 tsp. baking powder
- 1 tbsp. cocoa powder
- 2 tsp. gingerbread powder
- 1 tsp. cinnamon
Filling
- ½ cup cherry jam
Glaze
- 8 oz. dark chocolate
Instructions
- In a small pot melt golden syrup, brown sugar, vanilla sugar, butter, and salt. Set aside to cool to lukewarm.
- In a large bowl combine flour, baking powder, cocoa pow-der, cinnamon, and gingerbread spice and blend together.
- Separate the egg and refrigerate the egg white in an airtight container.
- Add the egg yolk, and the cooled down syrup mixture to the flour mixture and knead to a smooth dough.
- Shape dough to a square, cover with plastic wrap and refrigerate overnight.
- Before rolling out the dough, allow to sit at room temperature for 10-15 min.
- Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- Sprinkle your working surface with powdered sugar.
- To roll out the dough, work with a quarter of the dough at a time.
- Cut large heart shapes with a cookie cutter.
- To half of the cookies add a dot of jam in the center and brush the edges of the cookies with egg white.
- Top with another heart and press the edges lightly to close the cookie.
- Bake for about 10 min.
- Allow to cool on the baking sheets for a couple of minutes, then transfer to wire rack to cool completely.
- Temper the chocolate and cover the cookies with chocolate on both sides.
Nutrition
Yield: 1grams