Ginger hearts

Ingredients for 1 servings:

• 120 g butter
• 100 g powdered sugar
• 20 g vanilla sugar
• 1 pinch of salt
• 1 m.-sized egg(s)
• 5 g ginger powder
• 50 g starch flour
• 250 g flour
• 1 jar jelly, currant or other jam
• some candied ginger, cut into small pieces
• 500 g cake icing (dark chocolate icing)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

chocolatey and fruity, makes about 60 pieces

Knead a shortcrust pastry, wrap tightly and let it chill for about 1 hour, roll it out between rolling pins to a thickness of 2mm, loosen the dough with a spatula, cut out hearts, place them on baking paper, and bake in a preheated oven at 160°C for about 8-10 minutes; they should still be light in color. Remove from the baking sheet and let cool, then turn every other cookie over to the baking side and spread redcurrant jelly on top, sticking a second cookie together. Dip them in chocolate glaze, let them drip dry on a wire rack, place them on baking paper, and decorate with small pieces of candied ginger. If you like, you can add more ginger powder, of course; it’s a matter of taste. You can also brush on the cookies; then you don’t need as much glaze, but the result will not be as smooth. They will keep for up to 4 weeks if kept tightly closed and refrigerated; I haven’t kept them for any longer than that. If the dough becomes a bit too dry, you can add half an egg yolk. The number of cookies depends largely on the size of the cutter used and the thickness of the dough. Mine was about 3 cm.