🍰 Crispy Gingerbread Tips with Chocolate Glaze

Name: Crispy Gingerbread Tips with Chocolate Glaze
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g Honey; 60 g Sugar; 50 g Butter; 250 g Flour; Ginger (2 tsp ground each); Cinnamon (2 tsp ground each); 0.5 tsp Clove powder; 1 tsp Anise powder; 1 pinch Salt; 1 pinch Potash; 1 pinch Sal ammoniac; 1 tbsp Milk; 50 g Orange peel; Couverture (Dark and white)

385 kcal · 30 min · 4 servings

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Ingredients

125 g Honey
60 g Sugar
50 g Butter
250 g Flour
Ginger (2 tsp ground each)
Cinnamon (2 tsp ground each)
0.5 tsp Clove powder
1 tsp Anise powder
1 pinch Salt
1 pinch Potash
1 pinch Sal ammoniac
1 tbsp Milk
50 g Orange peel
Couverture (Dark and white)

Instructions

1. Heat honey, sugar, and butter in a pot until the sugar is completely dissolved.
2. Let the mixture cool down briefly until it is lukewarm.
3. Dissolve saltpeter and hartshorn salt one after the other in the milk.
4. Mix the sifted flour with the spices in a separate bowl.
5. Stir the flour mixture and the milk with the leavening agents into the honey mixture.
6. Finely chop the candied orange peel and fold it into the dough.
7. Cover the dough and let it rest overnight in the refrigerator.
8. Fill the dough about 1.5 cm high into small round molds (10 cm diameter) the next day.
9. Bake the gingerbread in the preheated oven at 180 degrees for 15 to 18 minutes.
10. Remove the molds and turn out the gingerbread immediately.
11. Melt the white and dark chocolate (baking chocolate) separately in a double boiler.
12. Divide the still warm gingerbread into 8 to 12 triangular tips.
13. Dip the tips alternately into the melted white or dark chocolate.
14. Let the chocolate on the tips dry completely.
15. Fill the remaining melted chocolate into small zip-lock bags.
16. Cut a tiny corner off each bag.
17. Draw simple patterns over the dried tips using the other type of chocolate.

Nutrition per serving

kcal: 385
Protein: 4 g · Fett/Fat: 15 g · Carbs: 58 g