No Christmas table should be without gingerbread biscuits. Today, we’ve enhanced them by sandwiching two pieces together with a layer of protein spread. With added decoration of chocolate and chopped nuts, you have a delightful festive treat!
Ingredients:
- 200 g wholemeal spelt flour (plus 15 g for dusting)
- 50 g icing sugar
- 50 g honey
- 50 g butter
- 1 egg
- 1 tbsp gingerbread spice mix
- 1 tsp cocoa powder
- ½ tsp ground cinnamon
- ½ tsp baking soda
Other ingredients:
- 70 g Hazelnut MoiMüv Protein Spread
- 20 g dark chocolate
- 20 g chopped nuts
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Method:
Start by preparing the dough. In a bowl, combine the flour, icing sugar, gingerbread spice, cocoa powder, cinnamon, and baking soda. Add the egg, room-temperature butter, and honey, and mix to form a firm dough. Wrap the dough and let it rest in the fridge for two hours.
Lightly flour a work surface, place the dough on it, and roll it out to a thin sheet about 3 mm thick. Use cookie cutters to shape the gingerbread biscuits and transfer them onto a baking tray lined with parchment paper.
Preheat the oven to 180°C and bake the biscuits for about 6 minutes. Let them cool completely. Spread protein spread onto one biscuit and sandwich it with another. Drizzle the tops with melted dark chocolate and sprinkle with chopped nuts for the finishing touch.
| Nutritional Values | 1 biscuit (25 biscuits total) |
|---|---|
| Energy value | 87 kcal |
| Protein | 2 g |
| Cabrohydrates | 10 g |
| Fats | 4 g |
| Fibre | 1.5 g |
This unique take on gingerbread biscuits will stand out on any festive table. If you’re a fan of gingerbread, this is a treat you simply must try!
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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