How to make
Break the eggs in a bowl, add the sugar and stir with a whisk. Add the oil, vanilla, cinnamon, Nesquik, honey and stir well with a fork. Pour in the flour and baking soda, knead a nonstick dough.
Divide it up into 2 parts (easier to work with) and roll out a round sheet. Using a 2″ (5 cm) diameter glass, cut out circles and arrange them onto baking paper with some space in between them. You can cut out flowers, reindeer and other shapes if you like. Bake in a preheated 360°F (180 °C) oven for about 8 min. Take them out to cool.
Dilute the solid marmalade with a little water so that you can cut it and stick the shapes together in pairs. Arrange them onto a cooking grid.
Heat the butter in a microwave to melt, add the chocolate spread and stir to obtain a homogeneous liquid. Pour it into a cone made out of baking paper with the tip cut off. Decorate each gingerbread cookie with the melted chocolate spread in a haphazard grid pattern on top. Leave to harden.
Arrange in a jar and wait for the holidays. I've never made tastier gingerbread in my life.
Happy holidays!
