Biberli-Swiss stuffed gingerbreads
Those who live in Switzerland, it's easy for them to get these honey-filled snacks, there are them on every corner to buy, and that's not nonsense;) With this recipe, I give those who do not live in Switzerland the opportunity to try these really special gingerbread, stuffed with marzipan mixture. And those who already know, let them see how they can make their favorite gingerbreads themselves, and let them smell when they are freshly baked :)))))
- Mix honey, sugar, oil and milk in a pan and heat in the oven, stirring, to melt everything, not over a high heat. Cool the mixture. Mix the flour with the gingerbread mixture and baking powder, then add to the cooled mixture. Mix well and gather the ingredients.
- Divide the marzipan into three parts, and turn each part into a 24cm sausage, 1.5cm cross section. Set aside and take the dough out of the fridge, stir. Roll out the dough on a floured (if possible pictorial) surface to 21x24 centimeters. Cut into three pieces of 7 centimeters. Put one marzipan sausage in the middle of these rectangles. Cover the sausage on the side with the edges of the dough (the dough is sticky, so be careful and you may have to pull a little and so on;)) Now every 1.5 to 2cm cut into pieces. Carefully separate the pieces from the work surface and, with the help of flour in your hands, turn them a little, shape them, just enough so that everything is covered. We'll get something like balls. Place on a baking sheet lined with baking paper.
- Preheat oven to 180 degrees. Coat the gingerbread with cream before baking. In the middle of the oven bake approx. 10 minutes. After baking, immediately coat again with hot cream. Cool and sprinkle with powdered sugar.
My recipe is from saisonküche http://www.saison.ch/de/rezepte/biberli/detail/