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
How it's done
The kids can help at the marked areas .
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.
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.
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.
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.
|Shelf life:||Keep cool and dry in a sealed container for approx. 1 week.|
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