John Myers
Ingredients for 1 servings:
- 125 g butter
- 100 g sugar
- 250 g honey
- 15 g gingerbread spice
- 500 g flour
- 1 tsp baking powder
- 1 egg(s)
- 1 tbsp cocoa powder
- 1 egg white
- 250 g powdered sugar
- Food coloring, sprinkles
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes
Sweet gifts to decorate yourself for every occasion.
Bring the butter, honey, and sugar to a boil in a saucepan. Pour into a bowl and let cool. Mix the flour, cocoa, baking powder, and gingerbread spice. Once the honey mixture has cooled, knead it with the flour mixture and egg to form a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 10 minutes, then at room temperature for 2 hours. Roll out the dough to about 1 cm thick and cut or cut out hearts. Bake at 160°C (top and bottom heat) or 140°C (convection oven) for about 30-35 minutes. Immediately remove the hearts from the baking sheet after baking. To make the icing, beat the powdered sugar with egg white until stiff, color with food coloring, and decorate the hearts as desired. This batter is enough for two regular-sized gingerbread hearts, the kind you can buy at any Christmas market. You’ll have just a small amount left over, which you can freeze for the Christmas season. Of course, if you’re baking during the Christmas season, you can also use it straight away.
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