Sweet ginger bread balls
Gingerbread balls are that little sweet bite that saves every gingerbread season – before, during, and after Christmas.
Before the holidays, if you don't feel like making your own dough, store-bought gingerbread and a few simple toppings are enough. They make a quick treat during Christmas, when the kitchen is already filled with the smell of gingerbread and there's not enough time to do anything more. And when the holidays are over and there's still a bunch of gingerbread in the cupboard, these balls are the best way to give them new life.
A simple, quick and delicious combination of crispy gingerbread, mint-flavored chocolate candies and cream cheese – the result is festive and homey at the same time, just like a winter treat should be.
Sweet ginger bread balls
- Crispy gingerbread cookies 230g
- Fazer Marianne candies 100g (Peppermint chocolate candies)
- Cream cheese 100g
- Crush the gingerbreads in a food processor (if you don't have one, for example, in a freezer bag and roll over them with a rolling pin).
- Set aside 30 grams of gingerbread crumbs. You will roll balls in them later.
- Crush the Marianne candies, preferably in a food processor.
- Mix together the crushed gingerbread, Marianne candies, and cream cheese in a bowl.
- Weigh out 15 gram pieces and roll them between your hands into balls.
- Then roll the balls in the remaining gingerbread crumbs.
- Keep in the refrigerator for a while to firm up the balls.
- Store in an airtight container in the refrigerator until ready to eat.
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Happy baking!