Gingerbread snails

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put honey, 75 g sugar and 25 g butter in a pot. Heat while stirring until the sugar is dissolved. Let cool down for about 20 minutes

2. 2

   For the shortcrust 250 g flour, 125 g butter, 75 g sugar, 1 egg and salt first with the dough hooks of the hand mixer, then knead with your hands to a smooth dough. Cover and chill for about 30 minutes.

3. 3

   Mix 200 g flour, gingerbread spice, cocoa and baking powder in a bowl. Add 1 egg and honey mixture and knead to a smooth dough with the dough hooks of the hand mixer. Let rest for about 15 minutes

4. 4

   Cut both doughs in half. Roll out one part of short pastry on a floured work surface in a rectangular shape (approx. 18 x 22 cm). Roll out one part gingerbread to the same size. Spread the shortcrust pastry with 3 tsp. jam, place the gingerbread plate on top. Halve the plate once to make 2 rectangles (11 x 18 cm). Roll up each rectangle from the short side. Process remaining dough and jam in the same way. Put the rolls in a cool place for about 3 hours.

5. 5

   Whisk 1 egg, brush the rolls with it, roll them in sugar crystals, pressing them down a little. Cut the rolls into 8 mm thick slices. Spread on 3 baking trays lined with baking paper

6. 6

   Bake one after the other in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 15-20 minutes. Let them cool down

7. 7

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
80 kcal

CARBS
12 g

FATS
3 g

PROTEINS
1 g