Approximately 50 pieces

For the dough:
250 g * 100 g soft quince jelly
* butter * 1 level tsp grated lemon rind Dr. Oetker Finesse
* 1 level tsp bicarbonate of soda 350g flour
* 2 level tsp gem.
* 2 level tsp cinnamon gem. Ginger
* 1 pinch gem. Carnations

For glaze:
120g quince jelly
For the cast:
200 g milk chocolate (30% cocoa content)

To garnish:
some gold-dust
* some white, dark and golden Knusperperlen

Method:
stir the batter for quince jelly with butter and lemon peel with electric mixer at medium speed with whisk smooth. Baking soda, flour, cinnamon, ginger and cloves to add. The ingredients with electric mixer with dough hook at work on the lowest level. Place the dough in cling film wrapped around 1 hour in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Knead the dough briefly and roll out on a lightly floured surface about 1 cm thick. Cut out with a round cookie cutter (about 3 ½ inches diameter) circles. The scraps together again knead, roll out again and cut out more circles - as many times until the dough is used up.

The Stack dough circles on a baking sheet (covered with parchment paper) place.

It can be some distance between the Teigkreisen. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The Gingerbread Bake about 12 minutes per baking sheet .

The Gingerbread with baking paper on baking sheets pull on cake racks.

For spreading the quince jelly in a saucepan and boil well. The warm gingerbread spread it and let cool.

hack for casting chocolate into small pieces and melt in a small saucepan over low heat in a water bath under stirring.

The quince gingerbread dive headfirst into the chocolate coating, drain and place on baking paper finished cake racks. The quince with gingerbread gold dust powder and sprinkle with Knusperperlen. Allow the chocolate can be.

Quinces Gingerbread with chocolate icing Recipe