Gingerbread hearts

Ingredients for 1 servings:

• 200 g margarine or butter
• 250 g sugar
• 500 g honey
• 1 pack of gingerbread spice
• 4 tbsp, heaped cocoa powder
• 2 eggs
• 1 kg flour
• ½ pack of baking powder
• 1 pinch of salt
• n. B. Almond(s), peeled

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

enough for about 40 pieces

Briefly heat the margarine or butter, sugar, and honey in a saucepan. Stir in the gingerbread spice and cocoa powder and let the mixture cool back to room temperature. Then add the eggs, flour, baking powder, and salt and knead the dough well. Roll out the dough to about 1/2 cm thick and cut out the hearts (or other shapes, of course). Decorate with the peeled almonds, if desired. Bake in a preheated oven at 180°C (top/bottom heat) for about 10-15 minutes (depending on how dark you like them). This makes about 40 medium-sized hearts. Tip: Store the gingerbread in an airtight container to prevent it from drying out. If it’s still too dry, simply add half an apple to the container (old home recipe).