Filled gingerbread hearts

Name: Filled gingerbread hearts
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 30
Ingredients: 300 g clear honey; 150 g Sugar; 100 g Butter; 50 g Candied orange and lemon peel; 2 TABLESPOONS Orange marmalade; 1 TABLESPOON Cocoa powder; 1 package (20 g) Gingerbread spice; 1 egg (size M); 600 g Flour; 1 package Baking Powder; 1 Protein (size M); 200 g Dark chocolate coating; 100 g Whole milk couverture; 35 g Coconut oil; 7-10 Tbsp Gold Pearls; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp One piping bag; 7-10 Tbsp Wood skewer

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Two cookies made of spicy gingerbread dough with orange marmalade in between - filled gingerbread hearts should not be missing on any cookie plate during the Advent season.

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 30

300 g clear honey
150 g Sugar
100 g Butter
50 g Candied orange and lemon peel
2 TABLESPOONS Orange marmalade
1 TABLESPOON Cocoa powder
1 package (20 g) Gingerbread spice
1 egg (size M)
600 g Flour
1 package Baking Powder
1 Protein (size M)
200 g Dark chocolate coating
100 g Whole milk couverture
35 g Coconut oil
7-10 Tbsp Gold Pearls
7-10 Tbsp Flour
baking paper
7-10 Tbsp One piping bag
7-10 Tbsp Wood skewer

Directions

1
Boil honey with sugar and butter in pieces while stirring until the sugar is dissolved. Leave to cool for about 30 minutes.
2
Finely chop the candied orange and lemon peel. Mix with jam. Stir cocoa, spice and egg into the honey mixture. Mix flour and baking powder, add honey mixture. Quickly knead to a smooth dough with the dough hooks of the hand mixer.
3
Roll out the dough in portions on a floured work surface to a thickness of about 3 mm. Cut out hearts (approx. 6 cm Ø). Place half of the hearts on two baking trays lined with baking paper. Whisk the egg white and spread the hearts on the baking trays. Place a small teaspoon of filling in the middle of each. Place the remaining hearts on top and press the edges well. Bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Let them cool down.
4
Chop the couverture separately. Melt dark chocolate coating with 25 g coconut oil, milk chocolate coating with 10 g coconut oil on two warm water baths. Pour the whole milk couverture into a small piping bag. Dip the hearts with the top side into the dark chocolate coating, drain and place on baking paper. In the middle of the hearts, draw a line with the lighter couverture, and draw through with a wooden skewer. Decorate with gold beads and leave to dry