Gingerbread hearts

Name: Gingerbread hearts
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 125 g Butter or margarine; 250 g Honey; 125 g Sugar; 1/2 package Gingerbread spice; 500 g Flour; 1 heaped Tsp baking powder; 1 TABLESPOON Cocoa powder; 1 egg (size M); 30 g Fruit Mix; 250 g Icing sugar; 1 Protein (size M); 7-10 Tbsp red food colouring; 7-10 Tbsp some sugar pearls; 3 Cherries; 10 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Freezer bag; 7-10 Tbsp wooden sticks

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

125 g Butter or margarine
250 g Honey
125 g Sugar
1/2 package Gingerbread spice
500 g Flour
1 heaped Tsp baking powder
1 TABLESPOON Cocoa powder
1 egg (size M)
30 g Fruit Mix
250 g Icing sugar
1 Protein (size M)
7-10 Tbsp red food colouring
7-10 Tbsp some sugar pearls
3 Cherries
10 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Freezer bag
7-10 Tbsp wooden sticks

Directions

1
Heat fat, honey, sugar and gingerbread spice while stirring until the sugar is dissolved (but do not boil!!!). Let it cool down. Mix flour, baking powder and cocoa. Stir 2/3 of the flour mixture and the egg into the honey mixture. Knead in the remaining flour. Wrap the dough in foil and chill for about 2 hours.
2
Roll out the dough on a floured work surface and cut out 12 hearts. Line 2 baking trays with baking paper and place the hearts on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Put the gingerbread on a cake rack and let it cool down. In the meantime, finely chop the fruit mixture. Stir icing sugar, egg white and 1 tablespoon water until smooth. Remove 1/3 of the icing and colour with a few drops of red food colouring. Coat half of the hearts completely with white icing. Pour red icing into a freezer bag, cut off a small corner and spray stripes onto the hearts. Use a wooden stick to draw through the stripes. Decorate with sugar pearls.
3
Stir icing sugar, egg white and 1 tablespoon water until smooth. Remove 1/3 of the icing and colour with a few drops of red food colouring. Coat half of the hearts completely with white icing. Pour red icing into a freezer bag, cut off a small corner and spray stripes onto the hearts. Use a wooden stick to draw through the stripes. Decorate with sugar pearls. Fill the rest of the icing into a freezer bag and cut off a corner. Surround the remaining hearts with sugar icing. Sprinkle the fruit mixture on the edge. Halve the cherries. Fasten almond flakes and cherries with remaining icing and let dry.
4
Fill the rest of the icing into a freezer bag and cut off a corner. Surround the remaining hearts with sugar icing. Sprinkle the fruit mixture on the edge. Halve the cherries. Fasten almond flakes and cherries with remaining icing and let dry.