Ginger Hearts
easy
60 mins
60 mins
Ingredients
- 50 g Ginger Tuber
- 150 g Flour
- 25 g Cornstarch
- 1 TEASPOON Baking Powder
- 40 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 75 g Butter or margarine
- 1 egg (size M)
- 175 g Icing sugar
- 1 short tsp lemon juice
- 1 TABLESPOON Mulled wine
- 7-10 Tbsp Silver beads
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- 7-10 Tbsp Toothpicks
- 7-10 Tbsp Paper piping bags
- baking paper
Directions
- 1
Peel the ginger. Mix flour, starch and baking powder, sieve into a bowl. Add sugar, vanillin sugar, salt, butter and egg. Press the ginger into the bowl with a garlic press. First use the dough hooks of the hand mixer, then work it into a smooth dough with your hands. Wrap in foil and chill for about 30 minutes.
- 2
Roll out the dough 2-3 mm thin on a floured work surface. Cut out different heart shapes (approx. 6 cm Ø), knead the dough again and roll out. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove and allow to cool. Stir 50 g icing sugar and lemon juice until smooth. Stir 125 g icing sugar with mulled wine until smooth. Decorate hearts with mulled wine. Draw a fine edge around the cookies with the white icing. Place 3-5 dots slightly offset on the left side of the heart. Place a toothpick on the first point and pull it down the middle to create hearts.
- 3
Stir 50 g icing sugar and lemon juice until smooth. Stir 125 g icing sugar with mulled wine until smooth. Decorate hearts with mulled wine. Draw a fine edge around the cookies with the white icing. Place 3-5 dots slightly offset on the left side of the heart. Place a toothpick on the first point and pull it down the middle to create hearts. Decorate with silver beads. Let the cast dry
- 4
waiting time 1 1/4 hours
Nutrition Facts
80 kcal
14 g
2 g
1 g
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