Gluten-free gingerbread with filling in chocolate coating
Gingerbread cookies filled with sour plum jam covered with chocolate glaze.
Ingredients
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Dough
- 2.5 glasses of Fine mix Liana
- 1 egg
- ½ cup of honey
- ½ cup powdered sugar
- 80 g soft butter
- 6 PL water
Filling
- plum jam
Next we need
- chocolate coating
- a glass with a volume of 250 ml, which will serve as a measuring cup
- We knead the dough from the ingredients. However, we add water gradually. The consistency of the dough must be sticky, but it also depends on the honey used. Divide the dough in half. Let it rest in the refrigerator for 30 minutes or you can work with it immediately.
- Roll out both parts on a floured surface to a thickness of 4-5 mm. Place small mounds of plum jam on half of the sheet, spaced apart, cover with the other half of the dough and cut out hearts.
- Place on a tray lined with baking paper and bake in a preheated oven at 175°C for 8 minutes. It is necessary to watch so that they do not burn and do not harden!
- Cover the baked, cooled hearts with chocolate glaze.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 2.5 glasses of Fine mix Liana
- 1 egg
- ½ cup of honey
- ½ cup powdered sugar
- 80 g soft butter
- 6 PL water
Filling
- plum jam
Next we need
- chocolate coating
- a glass with a volume of 250 ml, which will serve as a measuring cup
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