Spiced Plum-Stuffed Gingerbread with Chocolate Glaze

Ingredients

• 150 g butter
• 250 g honey
• 250 g brown sugar
• 100 g Ground Almonds
• 450 g flour
• 1 tsp cinnamon powder
• 2 tsp gingerbread spice mix
• 1 tsp lemon zest
• 1 egg
• 1 tsp Baking Soda
• 2 tbsp rum
• 150 g plum jam or apricot jam
• 200 g dark chocolate
• 3 tbsp whipping cream

Instructions

1. 1.

   Heat the butter, honey and sugar in a pot over low heat until the sugar dissolves, stirring continuously. Transfer to a large mixing bowl and let cool.

2. 2.

   Add the almonds, flour, spices and egg to the cooled mixture and knead thoroughly with a hand mixer (kneading attachment). If needed, add more flour. Mix the baking soda with rum in a small bowl until smooth and fold into the dough; continue kneading until the dough is glossy and no longer sticky.

3. 3.

   Cover the bowl with plastic wrap and refrigerate overnight.

4. 4.

   Preheat the oven to 180 °C fan‑forced (or 350 °F). Roll out the dough on a floured surface to 0.4 cm thickness and cut out heart shapes. Warm the jam slightly and place a small dollop on half of the hearts, leaving a border free. Top with another heart, press edges together firmly and bake in the preheated oven for 15–20 minutes.

5. 5.

   Coarsely chop the chocolate and melt it with the cream over a hot, non‑boiling water bath. Remove from heat and let cool to lukewarm.

6. 6.

   Remove the hearts from the oven, allow them to cool beside each other, then use a praliné fork to dip them into the melted chocolate. Let excess drip off and set on a cooling rack to dry.