1/2 cup of butter or margarine (120 g)
1/2 cup of grated gingerbread (90 g)
1/2 cup of molasses (80 g)
1/2 cup of wheat flour (75 g)
1 tablespoon of grated ginger or in powder (7 g)
1 tablespoon of lemon juice (7 g)
1/2 teaspoon of vanilla (3 g)
Fillings
1 cup of whipped cream (240 g)
1/2 cup of butter or margarine (120 g)
1/2 cup of grated gingerbread (90 g)
1/2 cup of molasses (80 g)
1/2 cup of wheat flour (75 g)
1 tablespoon of grated ginger or in powder (7 g)
1 tablespoon of lemon juice (7 g)
1/2 teaspoon of vanilla (3 g)
Fillings
1 cup of whipped cream (240 g)
Preheat the oven to a very hot temperature (250º)
In a pan, melt the butter, gingerbread, and molasses, stirring until the butter is completely melted
Let it cool slightly
Add sifted wheat flour, grated ginger, and mix well
Join the lemon juice, vanilla, and mix
Allow the dough to fall onto spoonfuls (use a 1-tablespoon scoop) into a well-greased baking dish
Leave a 10 cm space between each roll
Bake for five minutes until golden brown
Let it cool slightly
Remove the rolls with a sharp knife
They should be slightly warm
Wrap them around a wooden spoon handle
If you notice the temperature is not adequate, put the baking dish in the oven for a few more minutes
Store the rolls in an airtight container
At serving time, fill the rolls with whipped cream
Distribute 52 portions.
