Ingredients
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120 g Nominal wholegrain spelt flour 100 g fine wheat flour 100 g butter 20 g liquid honey 60 g powdered sugar 1/3 TSP gingerbread spice 1 small egg |
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Filling: ca. 20-25 pcs prunes about 35 g almonds 1-2 TBSP rum 1/2 TSP cinnamon 1-2 TBSP plum jam |
How to prepare
It is best if you start preparing the filling a couple of hours in advance. Chop the prunes into small pieces, mix them with the rum and spice and let them soak for at least an hour. Great the almonds coarsely or use a knife and chop them. Mix them with the prunes and glue together using the plum jam. The filling is ready.
Mix the flours with sugar and spice adding the remaining ingredients - the softened butter, liquid honey and egg. Knead it all together and store in cold for at least 60 minutes.
Grease the cupcake forms well. Roll the dough flat (about 3 mm) and cut out circles (about 0.5 cm larger that the cupcake form diameter) and stars (you will use them as lids). They will be paired. Place the circles into the greased forms, level them out, add some of the filling and cover with stars.
Bake in a preheated oven at 170 °C for about 12 minutes.
