John Myers
Christmas Cookies: Gingerbread Hearts
The perfect christmas cookies: gingerbread hearts recipe with a picture and simple step-by-step instructions.
- 180 g Honey
- 100 g Powdered sugar
- 65 g Butter
- 2 Pc. Egg yolk
- 400 g Flour
- 15 g Ginger bread spice
- 2 tsp Baking powder
- 2 tbsp Cocoa powder
- 150 g Marzipan
- 60 g Quince jelly, jam or apricot jam
- 150 g Whole milk or dark chocolate couverture
- Bring the honey, powdered sugar and butter to the boil briefly in a small saucepan, then remove from the heat and allow to cool. In the meantime, mix the flour, baking powder, cocoa powder and gingerbread spice together. Stir in the egg yolks and the melted honey mixture. Knead everything quickly with your hands to form a smooth dough.
- Roll out the dough approx. 5 mm thick between two cut freezer bags (or on a floured work surface). Cut out hearts and place them next to each other on two baking sheets lined with baking paper. Use the handle of a wooden spoon to make a small hollow in the middle of each heart. Mix the marzipan and quince jelly (or one of the alternatives mentioned above) and press a small ball into the hollows of the hearts.
- Bake the trays one after the other in the preheated oven at 170 degrees convection on the middle rack for 10 minutes. Not any longer, otherwise the gingerbread will harden later.
- Immediately after baking, pull the gingerbread hearts from the baking tray onto a wire rack to cool down. Let cool down completely. Melt the couverture in a water bath and completely immerse the hearts in it. To do this, either use a praline fork or something similar. Place on a wire rack and let dry. It is best to place baking paper under the wire rack, otherwise you will have the whole chocolate mess on the work surface ;-))
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