Honey-nut gingerbread

Description

Indescribably delicious, very aromatic, soft cakes with filling. I advise you to prepare and enjoy their taste.

Ingredients

Chicken egg

3 piece
Honey

200 g
Sugar

100 g
Butter

100 g
Leavening agent

2 pack
Flour

520 g
Walnuts

100 g
Candied

80 g
Chicken egg

2 piece
Potato starch

1 Tbsp
Vanilla sugar

1 pack
Topping pastry

1 pack
Glaze
Cardamom

0.25 tsp
Cinnamon

0.5 tsp
Carnation

0.25 tsp
Nutmeg

0.25 tsp
Allspice

0.25 tsp

Cooking

Liquid honey combine the sugar, soft butter, and spices.

Beat the egg with a fork and add to the honey mass.

Flour mixed with baking powder TM Dr. Oetker and add to the egg-honey mixture. All the flour at once, do not add depends on the size of the eggs.

Knead a soft dough. Wrap the dough in plastic wrap and allow to ripen in the refrigerator for a day.

Before cutting the dough, prepare the filling. Chop walnuts and slice smaller fruits. Add starch, vanilla sugar TM Dr. Oetker whipped with a fork egg, mix well.

Remove dough from refrigerator, cut into 4 pieces for easy rolling, here it is in context.

For evenly rolling out dough on the edges to lay out the skewers, or the same ruler, knitting needles. Cut an even number of squares 6x6. The thickness of the dough 4 mm.

One part of the cut out square of dough place the filling, flatten it and cover with another square. No need to press the dough during baking will connect itself.

Bake in a hot oven 180°C for 12-15 minutes. Set squarely on a tray, cover with cling film, for a uniform distribution of moisture within the cakes and leave to cool. Turned 48 PCs