Ingredients
- 550 g wheat flour
- 1 ½ tsp baking soda
- 170 g honey
- 100 g sugar
- 150 g butter
- 3 tbsp gingerbread spice
- 2 large eggs
- 200 g dessert or dark chocolate
- Lauretta orange 50% filling
- sprinkle
Our products
Preparation
Add honey and spices to the melted butter. Stir and set aside to cool.
In the bowl of a mixer, mix the flour with baking soda and sugar. Add the butter with honey and 2 eggs, knead the dough with a mixer until smooth.
Put the dough into plastic wrap and leave in the fridge for one hour.
Roll out the cooled dough to approximately 4 mm. Cut out gingerbread biscuits using a mould of the desired shape. Spread Lauretta orange 50% filling in the centre of the gingerbread. Cover with another gingerbread and seal the sides well.
Bake for 15 minutes at 180°C. Let cool.
Melt the chocolate in a water bath. Using a brush, spread over the top of the gingerbread. Decorate the chocolate with sprinkles while still hot.
