Filled gingerbread cookies
800 g Speculoos / Gingerbread biscuit mix Bakers@Home
220 g Soft butter
200 g Buttercream Mix Bakers@Home
200 g Icing sugar Bakers@Home
460 g Soft butter (room temperature
450 ml Water (+/- 25°C)
Weigh all ingredients and put them together in a mixing bowl.
Mix all ingredients on low speed and then on medium speed for 4 minutes.
When firm, the dough is ready.
Leave the dough in the refrigerator for 15 to 30 minutes.
After resting, knead the dough briefly by hand for 15 seconds.
Preheat the oven to 180 degrees.
Spray the baking tray with baking spray.
Roll out the dough (about 5 mm thick).
Cut the biscuits out of the dough using the desired shapes.
And put them 3 cm apart on the baking tray.
Brush the cookies with a beaten egg.
Place the baking pan in the center of the preheated oven.
Bake the cookies at 180 degrees for about 20 to 25 minutes.
The baking time depends on the thickness of the cookies.
Allow the cookies to cool on the baking tray after baking.
Put the water (25 ° C) with the mix and the icing sugar in a bowl.
Mix this with a whisk for 1 minute until smooth.
Let the mixture rest at room temperature for 15 minutes.
In the meantime, use the mixer to beat the butter until light on medium speed for 10 minutes.
Add the mixture in 5 parts on the lowest mixing setting of the mixer.
It is important that the current part is always well mixed before adding the next part.
Repeat this until the entire mixture has been mixed with the whipped butter.
Beat again for 5 minutes on medium speed.
The filling is ready for use.
You can also add an aroma to the filling according to your own taste.
Place a biscuit on a cutting board.
And fill the disposable decorating bag with the filling.
Cut the tip of the pastry bag.
Now spray 1 cm thick strips on the biscuit.
Place the next biscuit on top and press it a little bit.
Pipe the filling back on 1 cm thick and put the last biscuit on top.
And press it a bit.
Decorate with browned almonds (shavings)