
Cakes with surprises / Cookies & cupcakes
Gingerbread People with Jam Centres
Two biscuit silhouettes close on a garnish of red fruits that appears only at the bite.
10 man sandwiches of 7 cm, plus drops biscuits / cooled shortbread dough, cutting and icing with water
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Dessert in this mood
Twenty smaller men make ten sandwiches; a chocolate border holds the jam between two whole cookies.
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Preparation
- Cream butter and brown sugar. Add honey and egg, then flour, spices, bicarbonate and salt. Form a disc without kneading for a long time; refrigerate 1 hour.
- Spread the dough over 4 mm. Cut 20 7 cm long men, with fairly wide limbs, and place them on two baking tray; cook the offcuts in small extra cookies. Heat the oven to 175 °C.
- Cook one baking tray at a time for 9 to 11 minutes. Wait 5 minutes before transferring to the rack, then cool completely.
- Melt the chocolate in the bain-marie. On the back of ten men, draw a thick border with about 5 g of chocolate per cookie. Spread about 8 g of jam inside, especially at the torso, keeping the limbs sparse.
- Close with the other ten cookies, without crushing. Allow to cool for 30 minutes. Prepare the icing with icing sugar and water, then draw two eyes and a few buttons on top; let dry 1 hour. Use the remaining chocolate on small cookies.
- Present a shared sandwich at the torso to show the layer of jam.
Preserve and Serve
3 days in a box in the refrigerator; take out 15 minutes before tasting.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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