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Ingredients:
200 grams / 7 oz butter,
550 grams / 1¼ lb honey,
250 grams / 9 oz sugar,
1 sachet of Nuremberg gingerbread spice,
30 grams / 1 oz cacao,
1200 grams / 2½ lb flour,
1 sachet of baking powder (8 grams / 1/3 oz),
2 eggs,
pinch of salt
For the glaze:
chocolate glaze,
about 150 grams / 5 oz icing sugar,
1 egg white,
optionally food colouring
Heat butter, honey, sugar, Nuremberg gingerbread spice,
and cacao in a pot until the mixture is
smooth.
Let the mixture cool down a little.
Sieve flour and baking powder into a bowl.
Add salt, eggs, and the honey mixture. Mix the ingredients together and knead well.
If the dough is very sticky, DO NOT add flour. The dough will be drier after resting.
Allow dough to rest for about a day (at least half a day!) at room temperature.
Grease a number of baking trays or cover them with baking parchment.
Draw hearts onto a sheet of cardstock as pattern.
Roll out dough, put pattern onto dough, and cut out the hearts.
Preheat oven to 200°. Bake for 12 to 15 minutes.
Cover both sides of the hearts with chocolate glaze.
Let glaze dry.
Sieve the icing sugar into a bowl.
Beat the egg white and sieve in the icing sugar. Keep beating until the mixture is fairly soft.
If you like the glaze coloured, you can also add food colouring to the mixture.
Fill the glaze into an icing bag and decorate the hearts.
Let the glaze dry.
You can also make two small holes into the top of the heart and pull through a piece of curling
ribbon.
© by kikisweb
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