John Myers
Ingredients for 1 servings:
- 120 g butter
- 300 g honey
- 150 g sugar
- 3 tsp gingerbread spice
- 4 tbsp cocoa powder
- 750 g flour
- 1 packet of baking powder
- 1 pinch of salt
- 3 egg yolks
- some milk
- 2 egg whites
- 500 g powdered sugar
- some food coloring
- Chocolate decoration, of your choice
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 45 minutes
great gift idea and taste absolutely delicious
Combine the butter, honey, sugar, gingerbread spice, and cocoa powder and stir briefly with a wooden spoon. Then heat on the stove at low heat until the sugar has dissolved and a liquid, smooth mixture has formed. Let cool. Combine the flour, baking powder, and salt. Knead with the egg yolk, a little milk, and the honey mixture to form a smooth dough. Cover the dough with a kitchen towel and let it rest overnight at room temperature. Cut a stencil (approx. 30 x 30 cm) out of paper for the gingerbread heart shape. Grease a baking tray thoroughly and preheat the oven to 200°C (fan oven). Roll out the dough to about 1 cm thick. It’s best to cover the dough with plastic wrap to prevent it from sticking to the roll. Using the pre-made stencil, cut out a gingerbread heart. Slightly round off the edges with your fingers. Place the gingerbread heart on the baking tray and bake on the middle rack for about 15 minutes. Remove immediately from the baking sheet and let cool completely. Beat the egg whites with the powdered sugar until stiff. Color with food coloring if desired and decorate the gingerbread heart. For example, decorate with sugar flowers, sugar pearls, almonds, or candied cherries. Tip: Brush with milk immediately after baking for a beautiful shine. Cut out holes before baking, then you can attach a ribbon to hang the heart around your neck after baking.
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