- buckwheat flour 150 g
- butter 50 g
- egg 1 pcs
- date syrup 70 g
- cinnamon or gingerbread spice
- cocoa 10 g
- gluten free baking powder or soda ½ tsp
- nutella or jam on the connection
chocolate 85% 100 g
cocoa butter 25 g
Let´s show you how:
We process all the ingredients into dough and let it rest in the fridge overnight. I put the dough between the microtene foil and roll it out to approx. 3-5mm. I cut out the shapes and bake at 170°C for about 7 minutes, (you have to try). I combine gingerbreads with homemade plum nuttela or homemade jam with no added sugar. I´ll let them cool a lot in the fridge and make chocolate in the meantime. I melt cocoa butter and chocolate in a water bath. I soak cold gingerbread in icing. The chocolate solidifies immediately. First I soak them from one side, let it harden and then on the other. They didn´t last more than a day! I´m baking again. Variant without added sugar - I will omit chocolate and replace it with cocoa or 100% chocolate.
Recipe source: blog Very homemade.