I bake gingerbread cookies every year. It’s been almost a tradition. This time, I decided to make these Marmalade Stuffed Gingerbread Cookies. I came up with this recipe while mixing the ingredients. I was so nervous that they won’t taste good ! Luckily, turned out that cookies are totally delicious and soft. I made 150 of them and now… there is only a few left…
Don’t hesitate to bake them this year!
(for 150 stuffed gingerbread cookies)
- 42.3 oz (1200 g) plain flour,
- 16.6 oz (470 g) honey,
- 10.6 oz (300 g) sugar,
- 3 tbs vanilla sugar,
- 7 oz (200 g) lard,
- 1.8 (50 g) unsalted butter,
- 6 eggs,
- 7 oz (200 g) whipping cream,
- 1/2 cup cocoa powder,
- 3 tsp coffee powder,
- 0.7 oz (20 g) gingerbread spice mix,
- 1/2 tsp dry ground ginger,
- 1/2 tsp ground nutmeg,
- 1 tbs ground clove,
- 2 tsp baking soda,
- 3 tsp baking powder,
- jar of marmalade,
- 28 oz (800 g) melted chocolate
1. Melt butter, lard and honey in a big pot over medium-high heat.
2. Add sugar, cocoa powder and spices.
3. Cook once the sugar is melted.
4. Set aside and cool.
5. In a large bowl, mix flour, coffee, baking soda and baking powder.
6. Put the dry ingredients into a cooled mixture, add eggs and cream; then mix them.
7. Knead the dough on a flour-dusted surface. You can add a bit of flour but dough should remain very sticky.
8. Wrap in plastic wrap, then put it into fridge and refrigerate it overnight.
1. Preheat the oven to 356°F (180°C).
2. Roll out 2 equal pieces of dough on a silicone baking mat (or flour-dusted surface).
3. Gently mark cookie’ shapes on a first rolled piece, add a bit of marmalade inside each shape.
4. Cover with second piece of rolled dough.
5. Gently press the dough, avoiding areas with marmalade.
6. Cut out the desired shapes in places where you can see humps, caused by marmalade.
7. Place onto a parchment paper-lined baking sheet.
8. Bake in a preheated oven for 7 minutes.
9. Cool cookies on wire rack.
10. Dip each cookie in melted chocolate. Chill until set.
11. Store cookies in tin. You can put apples slices in to keep the cookies from drying out.