John Myers
Gingerbread Hearts, Filled with Fruity
The perfect gingerbread hearts, filled with fruity recipe with a picture and simple step-by-step instructions.
- 200 g Honey
- 100 g Sugar
- 50 g Butter
- 250 g Flour
- 250 g Almonds, peeled, ground
- 2 tsp Ginger bread spice
- 5 g Potash
- 1 Protein
- 400 g Couverture whole milk
- 50 g Dark chocolate
- Jam, sort as you like
- Heat the honey, sugar and butter in a saucepan while stirring until everything has dissolved. Let cool down.
- Mix the flour, almonds, spice and potash in a bowl. First stir in the honey mixture using a dough hook. Then place the slightly crumbly mass on the work surface and knead with your hands to form a smooth, firm dough. For those not in a hurry, leave the dough wrapped in cling film at room temperature until the next day. Gladly also a day longer. But at least 5 hours.
- Then divide into 2 portions and roll them out to a thickness of approx. 1.5 mm. Cut the rolled out dough into strips that should be the width of the cookie cutter. Lightly mark a strip with the hearts close together and brush with egg white. Put a small dollop of jam on each marked heart with a teaspoon. Then brush an unmarked strip of dough with egg white and place it with this side on the strip with the filling. Press the dough all around the filling. Now place the heart shape on the dough so that the bulge with the filling is in the middle and cut out.
- Knead the leftover dough again and repeat the rolling out, filling and cutting out until the dough is used up.
- Preheat the oven to 180 ° (circulating air). Place the hearts on a baking sheet lined with baking paper. No great distance is required, they do not diverge. Bake on the middle rack for 8 minutes until golden. Immediately place on a grid together with the baking paper and let cool down there. They are very soft and fragile when warm.
- While the hearts are cooling, let the couverture and chocolate melt over the water bath. Do not let this get too hot so that the glaze does not become blotchy and dull later.
- Spread the baking paper on a smooth surface. Dip the hearts in the couverture, lift them out with a fork and tap a little on the edge of the pot. Put it on the baking paper and let it set. Straighten any edges with a sharp knife and keep it cool in a tightly sealable jar (but not in the refrigerator) ………. if no one snacks them ………. 😉
- The above stated quantity yielded approx. 55 pieces.
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