Gingerbread Heart Biscuits

Name: Gingerbread Heart Biscuits
Cook time: 2 h
Total time: 2 h
Yield: 70
Ingredients: 100 g liquid honey; 30 g Butter or margarine; 50 g demerara sugar; 1 pinch Salt; 1 egg (size M); 250 g Flour; 1 yesterday tbsp. cocoa powder; 1 coated Tsp Baking Powder; 2 coated Tsp Gingerbread spice; 200 g Icing sugar; 1 Protein (size M); 2-3 TEASPOONS Lemon juice; 7-10 Tbsp almonds, pistachios, candied cherries; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 1 small freezer bag

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 70

100 g liquid honey
30 g Butter or margarine
50 g demerara sugar
1 pinch Salt
1 egg (size M)
250 g Flour
1 yesterday tbsp. cocoa powder
1 coated Tsp Baking Powder
2 coated Tsp Gingerbread spice
200 g Icing sugar
1 Protein (size M)
2-3 TEASPOONS Lemon juice
7-10 Tbsp almonds, pistachios, candied cherries
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
1 small freezer bag

Directions

1
For the dough, put honey, fat, brown sugar and salt in a saucepan and heat over medium heat while stirring until the sugar is dissolved and the ingredients have combined into a mass. Pour the mixture into a mixing bowl and let it cool down. Stir the egg into the honey mixture. Mix flour, cocoa, baking powder and gingerbread spice, sieve into the mixing bowl and knead into the honey mass with the dough hooks of the hand mixer. Wrap the dough in cling film and refrigerate for at least 2 hours. Halve the dough.
2
Refrigerate one half. Roll out the second half on a floured work surface. Cut out hearts in different sizes (3-6 cm length). Place hearts on 3 baking trays covered with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Pull the pastry with the baking paper onto the cake rack and let it cool down. Process the remaining dough in the same way. Sift icing sugar. Place the egg whites, icing sugar and lemon juice in a tall mixing bowl and whip to a creamy glaze. Pour the icing into a freezer bag and cut off a small corner. Pour the icing onto the hearts as desired. Press almonds, pistachios or candied cherries into the moist icing.
3
Process the remaining dough in the same way. Sift icing sugar. Place the egg whites, icing sugar and lemon juice in a tall mixing bowl and whip to a creamy glaze. Pour the icing into a freezer bag and cut off a small corner. Pour the icing onto the hearts as desired. Press almonds, pistachios or candied cherries into the moist icing. Let it dry. Dust some cookies with icing sugar
4
Tip: The pastry is shiny if you spread it thinly with beaten egg white while it is hot