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Ingredients
Gingerbread Coconut Sandwiches
- Ingredients
- 250 grams honey
- 125 grams butter
- 150 grams sugar
- 500 grams Pastry flour
- 1 packet Baking powder
- 100 grams ground almonds
- 1 tsp cinnamon
- 1 generous pinch Ground clove
- 1 generous pinch allspice
- 1 pinch salt
- 2 eggs
- For the coconut cream
- 50 milliliters Whipped cream
- 150 grams Mascarpone
- 3 Tbsps powdered sugar
- 4 centiliters Coconut liqueur
- 3 Tbsps lemon juice
- 150 grams Coconut flakes
Preheat the oven to 180°C (approximately 350°F). Melt the butter with the honey and sugar while stirring, then allow to cool. Combine the flour with the baking powder, ground almonds and spices. Beat the eggs with a hand mixer, then add the flour and butter mixtures gradually, and knead into a smooth dough (the dough should be soft, add a little flour if needed). Cover and chill in the refigerator for 1 hour.
Press the dough evenly onto a greased baking sheet and smooth. Bake the dough in the preheated oven for 35 minutes until golden brown. Cut into small squares and allow to cool on a kitchen grid.
For the cream, beat the heavy cream until stiff. Mix the mascarpone, sugar and coconut liqueur together until smooth, then fold into the cream. Spread the cream over half of the cookies, then place a second square on top. Brush with lemon juice and roll in coconut flakes. Allow to dry, then serve.