A recipe from the September baking box
125 g butter 1 tsp baking powder 1 egg yolk, M
250 g honey 2 tbsp gingerbread spice 1 egg, M
100 g sugar 2 tbsp baking cocoa 1 egg white, M
525 g flour 250 g powdered sugar A little lemon juice
You also need: mixer with dough hook & whisk, pot,
Cling film, baking tray, baking paper
1 Heat the butter, honey and sugar in a saucepan over medium heat while stirring so that the sugar dissolves. Let cool down.
2 Mix the flour with baking powder, Klenk gingerbread spice and cocoa powder in a mixing bowl. Make a well and add the egg and yolk. Add the cooled honey-sugar mixture and knead into a smooth dough using the dough hook. Wrap in cling film and let rest at room temperature for 1-2 hours.
3 Preheat the oven to 180 °C top/bottom heat and line a baking tray with baking paper. Roll out the dough approx. 1 cm thick. Use the RBV Birkmann Heart cookie cutter to cut out hearts from the dough and place them on the baking tray. Bake for about 10 minutes. If desired, punch two small holes in the top so you can hang the hearts up later. Allow to cool thoroughly.
4 For the icing, mix the powdered sugar and egg white well with a mixer and whisk. Gradually stir in a little lemon juice until the glaze is thick and pipeable. Pour into the Zenker garnishing syringe and decorate the edges of the hearts with the desired nozzle (e.g. the small star nozzle). Then use the small perforated nozzle as desired
Write heart. Last but not least, decorate with the Jelly Belly Beans. For this e.g. For example, you can cut the jelly beans in half and use them to form flowers or cut off a corner of each and glue them together like a heart. The imagination knows no limits. Stick in place with the icing. Allow to dry thoroughly.
5 The gingerbread hearts can be stored in pastry tins for several weeks
become. If the gingerbread becomes hard, store it in a moist place
or together with a sliced apple (change regularly!). This will make them buttery soft again.
