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Gingerbread filled snacks

Gingerbread filled snacks

Ingredients for Gingerbread filled snacks

AmountIngredient
150 grams Flour
50 g Sugar
40 g brown sugar
25 g Butter
1 tsp Baking powder
10 g Pumpkin pie spice
1st Egg 1 tbsp
Honey
some grated lemon peel 25 g
chopped walnuts 50 g
Currant jelly 1 tsp
green peppercorns inserted 200 grams
Couverture

Gingerbread filled snacks Directions

All dough ingredients with the dough hook to form a smooth dough and wrapped in foil to rest for about 30 minutes. Divide the dough into 2 halves and roll out between parchment paper and place on a baking sheet.

Currant jelly heat and stir in the chopped walnuts. Spread on the dough sheet, as desired on a small area to scatter chopped peppercorns. Roll out the second half and lay over the filling. Bake in a preheated oven at 150 degrees (convection: 130 degree) oven. Cool on a wire rack, remove the baking paper carefully, and decorate the plate cut into cubes and.


 

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