Gluten Free Gingerbread Hearts Filled with Plum Marmalade
I will humbly say that I was impressed by how these gingerbread hearts turned out. Can you just imagine… Sweet and spicy soft cookies with a hint of plum filling, covered with dark chocolate or lemon sugar icing, melting in your mouth….Mmm……delicious!!! Believe it or not but there is nothing better!!!
To make these cookies I was inspired by Kopernik Chocolate Covered Gingerbread Hearts. Polish well-known and loved gingerbread cookies with plum, strawberry or apricot filling. Which are produced in Toruń and are sold in most of the bigger grocery stores.
My recipe is gluten free and lactose-free and is made based on my gingerbread recipe. To fill the cookies I used homemade plum marmalade, but you can simply use store-bought one. Another day I made these gingerbread hearts stuffed with very soft dried prunes and the result was also very nice.
Try my recipe and let me know if you enjoy it as much as I do 🙂
Gluten Free Gingerbread Hearts Filled with Plum Marmalade
Ingredients
- 150 g buckwheat flour
- 100 g almond meal
- 70 g teff flour
- Pinch of salt
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- 80 g powdered coconut sugar
- 80 g honey
- 80 g ghee butter (room temperature)
- 1 egg (room temperature)
- ½ cup plum marmalade
Coating:
- 100-150 g dark chocolate (60-75% cocoa)
- Lemon icing: ½ cup icing sugar + 1 teaspoon hot water + 1 teaspoon lemon juice
Instructions
- Mix together all flours, pinch of salt and baking soda. Using a mixer, beat butter, sugar and all the spices together until fluffy. Add in egg and honey, and beat on medium speed until combined. Then mix with flour mixture and form the dough into two flat discs. Wrap your dough and chill in the refrigerator for at least 2 hour.
- Preheat the oven to 170°C and line two large baking sheets with parchment paper.
- Once the dough is chilled, place one disc of the dough on a lightly floured surface and use a floured rolling pin to roll the dough until 0,3 cm thick. Then cut into 6 cm circles.
- In the center of each circle put 1/2 - 3/4 teaspoon of marmalade. Cover each gingerbread with another circle and press the edges. Then put a heart-shaped mold on the sandwiched gingerbread cookie and cut out the heart. (The heart-shaped mold should be the size of the circles or a little bit smaller). Repeat with the remaining dough.
- Bake at 170°C for about 14 min, depending on your oven. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Chocolate coating: Put a chocolate in the bowl and warm it over a bain-marie. Stir it until melted.
- Dip half of the gingerbread hearts in the cooled chocolate glaze and put on a wire rack to solidify the glaze.
- Lemon icing sugar coating: Pour icing sugar into a bowl, add boiling water and lemon juice. Then whisk or grind with the back of a spoon until you get a smooth frosting. If you feel that the frosting is too thick – add more water, if it is too thin – more icing sugar.
- Dip another half of the gingerbread hearts in the icing coating and put on a wire rack to solidify the glaze.
- Store gingerbreads in a closed container for up to one week.
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