Orange marmelade filled gingerbread

These orange marmelade filled muffin-shaped gingerbread are a Burgundy specialty from Dijon, called "Nonnettes". The recipe has been created by the nuns...



INGREDIENTS (for about 12 units)
80g unsalted butter
100g granulated sugar
120g rye flour
160g all purpose flour
10g baking soda
200g all flowers liquid honey
150ml water
1 tbsp gingerbread spices mix
1 big tsp cinnamon powder
Orange marmelade.

DIRECTIONS
Preheat oven to 200°C (400°F).
In a sauce pan, add water, sugar, honey and butter. Bing it to a light boil for 1 ot 2 minutes. Add spices. Combine and remove from the stove. 
Sift the two different kind of flours with the baking soda. In a large bowl, pour the spicy sirup. Add flours. Stir to get a smooth mixture.
Fill the silicone muffins mold at half height, in using a pastry bag. Chill 30 minutes.
Put a small tip in another pastry bag and fill it with orange marmelade. Put the marmelade in the middle of each cake (the amount of a tea spoon).
Bake 20 minutes.  Cool on a rack. Unmold when cold.

 My tip: you can keep these gingerbreads more than a week in a metal box (better in a cold room), wrapped individually in plastic film.

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