Large gingerbread heart

Name: Large gingerbread heart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 60 g Butter or margarine; 125 g liquid honey; 60 g Sugar; 1/4 package Gingerbread spice; 250 g Flour; 1 coated Tsp Baking Powder; 3 TSP Cocoa powder; 1 egg (size M); 1 Protein (size M); 250 g Icing sugar; 7-10 Tbsp Candied violets and sugar pearls; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

Gingerbread in its most beautiful form: A gingerbread heart looks great on a colourful plate, as a Christmas tree decoration or as a present for your loved ones.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

60 g Butter or margarine
125 g liquid honey
60 g Sugar
1/4 package Gingerbread spice
250 g Flour
1 coated Tsp Baking Powder
3 TSP Cocoa powder
1 egg (size M)
1 Protein (size M)
250 g Icing sugar
7-10 Tbsp Candied violets and sugar pearls
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Heat fat, honey, sugar and gingerbread spice while stirring until the sugar is completely dissolved (do not boil!). Let it cool down. Mix flour, baking powder and cocoa. Add the egg to the fat mixture and sieve the flour mixture on top. Work into a smooth dough with the dough hooks of the hand mixer. Wrap the dough in foil and let it rest in a cool place for about 2 hours.
2
Roll out the dough on a well floured work surface to a thickness of about 1 cm. Cut out a heart (22 x 20 cm) using a heart shape or a homemade template. Knead the remaining dough, roll out again and cut out small hearts (6 x 5 cm). Place the large heart on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. After about 5 minutes, place the small hearts on the baking tray. Take the hearts out of the oven and let them cool down on a cake rack.
3
In the meantime, whisk the icing sugar and egg white with the whisk of the hand mixer. Pour the icing, up to 1 tablespoon, into a star-shaped spout and surround the large heart with it. Decorate the border with candied violets, pink sugar and sugar pearls. Pour 1 tablespoon of icing into a freezer bag, cut off a small corner and use it to label the big heart. Use the rest of the icing to decorate the small hearts. Per small heart approx. 540 kJ/130 kcal. E 2 g/F 3 g/KH 24 g