John Myers
Honey Gingerbread Hearts XXL
The perfect honey gingerbread hearts xxl recipe with a picture and simple step-by-step instructions.
- 250 g Honey
- 100 g Sugar brown
- 125 g Butter
- 550 g Flour
- 1 tbsp Cocoa
- 6 g Baking powder
- 1 pinch Salt
- 1 tbsp Ginger bread spice
- 80 g Grümmel rock candy
- 1 Egg yolk
- 200 g Dark chocolate couverture
- If desired, 20 g almonds chopped
- Heat the honey, sugar and butter in a saucepan and simmer over a mild heat until everything has dissolved. Remove from heat and let cool down.
- Put the flour, cocoa, baking powder, salt, gingerbread spice and crumb rock candy in a larger bowl and mix together. First stir in the egg with the dough hook of the hand mixer, then gradually pour in the cooled honey mixture and knead in. Place the still slightly sticky dough on a lightly floured work surface and knead a little with your hands. Then put it back in the bowl, close it tightly and let it rest overnight (at least 12 hours).
- Preheat the oven to 180 ° circulating air. The next day, knead the dough briefly again and then roll it out in 2 portions on a floured surface approx. 8-10 mm thick and cut out hearts about 9.5-10 mm or cut out using a template. Place the hearts a little apart on a baking sheet lined with baking paper, prick them several times with a wooden stick and brush with a little milk. Knead the leftover dough again, roll out and cut out.
- After baking, let cool on a wire rack. Melt the couverture over the water bath. If desired, fold in the chopped almonds and coat the hearts first on the edge and then thickly on the surface. The rustic structure was intended for me.
- The gingerbread cookies are a little hard at first after baking. But they should be stored a little. Then they get softer. It is helpful to put a few apple slices in the can. But if you can’t wait, you have to “crunch” ………… ;-)))
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