Gingerbread hearts

Gingerbread hearts

45 Min. Active
9 hr 5 Min. Total
217 kcal per piece
vegetarian
Nutritional value / piece: Fat: 1 g, Carbohydrate: 46 g, Protein: 5 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Brush
  • Cutter
  • Fork
  • Measuring cup
  • Mixer
  • Oven mitts
  • Pan
  • Rolling pin
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Wooden rolling pin guides
  • small bowl
  • Disposable piping bag
  • Kitchen scales
  • Cooling rack
  • Cling film

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Gingerbread dough

350 g brown flour
100 g ground cane sugar
½ tbsp cocoa powder
1 tbsp gingerbread spice
1 ½ dl milk
80 g honey
1 ½ tsp sodium bicarbonate

Hearts

1 tbsp milk

To decorate

1 fresh egg white
1 tsp lemon juice
160 g icing sugar
some sugar decorations
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How it's done

The kids can help at the marked areas .

Gingerbread dough

350 g brown flour
100 g ground cane sugar
½ tbsp cocoa powder
1 tbsp gingerbread spice
1 ½ dl milk
80 g honey
1 ½ tsp sodium bicarbonate

Mix the flour, sugar, cocoa powder and gingerbread spice in a bowl. Warm the milk in a small pan. Remove the pan from the heat, add the honey and baking soda, stir until the honey has dissolved. Pour the milk into the flour, mix and knead to form a soft, smooth dough. Flatten the dough, wrap well in cling film and chill for approx. 8 hrs. or overnight.

Hearts

1 tbsp milk

Knead the dough thoroughly again. On a lightly floured surface, roll out in batches to approx. 4 mm thick. Cut out hearts (approx. 12 cm in diameter), place on two baking trays lined with baking paper, brush with a little milk.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the gingerbread hearts to cool on a rack.

To decorate

1 fresh egg white
1 tsp lemon juice
160 g icing sugar
some sugar decorations

Gently beat the egg whites with the lemon juice, add the icing sugar, beat using the whisk on a mixer for approx. 5 mins. until you have a thick icing. Transfer the icing to a disposable piping bag, cut off the tip. Decorate the hearts as you wish, leave to dry.

Good to know
Shelf life: Keep cool and dry in a sealed container for approx. 1 week.
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