|3 tsp||gingerbread spice|
|1 tbsp||baking powder|
|2 tsp||unsweetened cocoa powder|
|115 g||unsalted butter|
|70 g||confectioner’s sugar|
|450 ml||whole milk|
|flour (for dusting)|
|sugar (for serving)|
Sift flour, baking powder, gingerbread spice, cocoa powder, and salt and add to a large mixing bowl. Cream most of the butter, sugar, and egg together in the bowl of a kitchen machine, then add the honey and molasses and beat until combined. Add the flour mixture in batches until a crumbly dough forms. Turn dough out, knead a bit, and form into a disc. Wrap in plastic and let rest in the fridge at least 1 hr.
Preheat oven to 200°C/390°F. Roll out dough on a floured work surface. It should be 3/4-cm/1/3-in thick. Cut out cookies with a round cookie cutter. Transfer them onto a baking sheet and bake for approx. 8 – 10 min. Then let cool completely.
Add egg yolks to the bowl of a kitchen machine. Gradually add confectioner’s sugar and beat until well combined. Add starch and beat for approx. 5 min. Add some of the milk and mix until combined. Set aside.
Split and scrape vanilla bean. Add remaining milk to a pot over medium heat. Add vanilla bean seeds and pod and whisk to combine. Whisk often to keep milk from burning. Once milk is hot, slowly add egg mixture, whisking continuously until mixture thickens. Remove from heat, whisk in remaining butter, cover tightly with plastic, and store in the fridge to cool.
To assemble, put the cooled vanilla pudding into a piping bag. Pipe an even layer of filling onto the gingerbread cookies. Top with sugar, approx. 1 tsp per cookie. Torch the sugar until it’s golden brown and caramelized. Enjoy immediately!