Ingredients from products
Ingredients
DOUGH
200 g wheat plain flour
50 g spelt wholemeal flour
50 g honey
75 g ground cane sugar
1.5 tsp gingerbread spice
½ tsp Ceylon cinnamon
50 g SABI butter at room temperature
½ tsp baking soda
2 pcs eggs
FILLING AND DECORATION
plum jam for filling
70 g quality dark chocolate
2 tsp coconut oil and grated coconut for decoration
Instructions
1. Put all dough ingredients into a bowl and knead a non-sticky dough. Wrap the dough in cling film and refrigerate for at least two hours. Remove the dough at least 30 minutes before baking to soften.
2. Divide the dough into two parts. Roll out one part to about 3 mm thickness and mark shapes with a cutter (do not cut out!). Place a teaspoon of plum jam in the center of the marked shape. Tear off a piece from the other half, shape a flat piece by hand, and cover the jam and marked shape. Press the edges and cut out.
3. Place the gingerbread cookies on a baking sheet lined with parchment and bake in a preheated oven at 180° for about 7-8 minutes (not longer to avoid hardness).
4. Melt chocolate with coconut oil over a double boiler. Dip finished gingerbread cookies into the chocolate coating and decorate with grated coconut.
Natália Šťastná is a successful food blogger and author of the book Pekne Papkaj. In 2021, she founded the Instagram profile @peknepapkaj, where she shares family recipes and educates about children's nutrition. Natália is a mother of two and enjoys sharing her culinary experience on Instagram.
45 minutes
4 portions
2 medium
Enjoy your meal!
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