Grandma’s Pims Cookies

For Grandma’s Pims cookies, first make the gingerbread dough. For the gingerbread dough, mix granulated sugar, honey and eggs with a mixer until fluffy.

Then gradually add rye flour, along with baking soda and gingerbread spice, using the mixer’s kneading sticks.

The dough should now firm up until it can be kneaded into a ball with your hands. The dough now rests in the refrigerator for an hour.

To cut out, roll out the ball on a floured work surface to about 1 cm thick. Place the cut out circles on a pale with baking paper.

Preheat the oven to 185 °C and bake the gingerbread circles for about 8 minutes until they have taken on color.

Allow to cool and heat the apricot jam in the microwave to make it easier to spread. Now spread the jam on the underside of each cookie.

Melt the cooking chocolate with the butter to a chocolate sauce in the pot on the stove. Dip the jam-coated cookies halfway into the sauce, preferably with a knitting needle, so that the jam side is covered with chocolate.

Let dry well.

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