\n

Honey gingerbread cookies sandwiched with chocolate are wonderfully aromatic and delicious. This time, instead of being coated in chocolate, they are sandwiched with a chocolate sauce (ganache). Merry Christmas!<\/em><\/p>\n<\/blockquote>\n

Makes 15 sandwiched cookies, 8 cm in diameter.<\/span><\/p>\n

Ingredients for the honey gingerbread cookies:<\/span><\/p>\n

\n
• 150 g butter<\/li>\n
• 90 g fine brown sugar<\/li>\n
• 1 large egg<\/li>\n
• 1 tsp vanilla extract<\/li>\n
• 200 g runny honey*<\/li>\n
• 400 g plain flour<\/li>\n
• 1 tsp bicarbonate of soda<\/li>\n
• 2 tbsp mixed spice<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Add the egg and vanilla and beat until thoroughly combined. Add the honey and mix well. Sift the flour directly into the honey and butter mixture, then add the bicarbonate of soda, mixed spice and salt. Mix until just combined. Shape the dough into a flat disc, wrap it in cling film and refrigerate for at least 60 minutes.<\/p>\n

  After this time, remove the dough from the refrigerator and roll it out to approximately 3 mm thick, lightly dusting the work surface with flour. Cut out approximately 50 individual round gingerbread cookies. Using smaller cutters, cut out the centres of half of them, for example hearts, stars or gingerbread people Re-roll the remaining dough and cut out additional cookies. Place them on a large flat baking tray lined with baking paper, leaving plenty of space between them.<\/p>\n

  Bake at 180\u00b0C for approximately 10\u201312 minutes, or until the cookies are lightly browned. Remove from the oven and leave to cool on a wire rack.<\/p>\n

  Sandwich the honey gingerbread cookies together with the thickening chocolate filling.<\/p>\n

  Ingredients for the chocolate filling:<\/span><\/p>\n

  \n
  • 120 ml double cream<\/li>\n
  • 130 g dark chocolate, chopped<\/li>\n<\/ul>\n

    Heat the double cream in a small saucepan until almost boiling, then immediately remove from the heat. Add the chocolate and leave for 2 minutes. After this time, stir until smooth and glossy. If necessary, pass through a sieve. Leave to thicken, then use the thickening chocolate filling to sandwich the gingerbread cookies together.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

    Recipe source: “Sally’s Baking Addiction”<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Honey gingerbread cookies sandwiched with chocolate are wonderfully aromatic and delicious. This time, instead of being coated in chocolate, they are sandwiched with a chocolate sauce (ganache). Merry Christmas!<\/p>\n","protected":false},"author":1,"featured_media":18925,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,38],"tags":[96,104,325,323],"duration":[],"tag_group":[],"class_list":["post-18924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-gingerbread-cookies","tag-chocolate","tag-double-cream","tag-honey","tag-mixed-spices"],"acf":[],"yoast_head":"\n