Gingerbread stars

Name: Gingerbread stars
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 75
Ingredients: 125 g Butter or margarine; 250 g Honey; 125 g Sugar; 1/2 package Gingerbread spice; 500 g Flour; 1 heaped Tsp baking powder; 1 TEASPOON Cocoa powder; 1 egg (size M); 50 g Whole milk couverture; 50 g Dark chocolate coating; 50 g flaked almonds; 40 g Pistachio kernels; 50 g Cherries; 7-10 Tbsp Flour; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 75

125 g Butter or margarine
250 g Honey
125 g Sugar
1/2 package Gingerbread spice
500 g Flour
1 heaped Tsp baking powder
1 TEASPOON Cocoa powder
1 egg (size M)
50 g Whole milk couverture
50 g Dark chocolate coating
50 g flaked almonds
40 g Pistachio kernels
50 g Cherries
7-10 Tbsp Flour
baking paper

Directions

1
Heat fat, honey, sugar and gingerbread spice while stirring until the sugar is completely dissolved (do not boil). Leave to cool. Mix flour, baking powder and cocoa. Knead the flour mixture and the egg with the dough hooks of the hand mixer into the fat mass. Wrap the dough in foil and let it rest in a cool place for about 2 hours. Roll out the dough on a floured work surface 5 mm thick and cut out 75 stars (between 5 + 6 cm Ø). Place stars on 3 baking trays lined with baking paper.
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Remove cookies from the oven and let them cool down on a cake rack. In the meantime, roughly chop the chocolate coating and melt on a hot water bath. Roast the flaked almonds in a pan without fat until golden brown. Coarsely chop half of the almond flakes. Coarsely chop half of the pistachios and half of the cherries. Cover the star-shaped surfaces with chocolate coating and decorate with pistachios, cherries and almonds.
3
waiting time approx. 2 hours