Small gingerbread hearts

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
4 4
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 100
  • 1 egg (size M)
  • 400 g + some flour
  • 125 g Sugar
  • 2 TEASPOONS Cocoa powder
  • 2 TEASPOONS Gingerbread spice
  • 1 TEASPOON Baking soda
  • 225 g Sugar beet syrup
  • 125 g cold butter
  • 1-2 TABLESPOONS Lemon juice
  • 125 g Icing sugar
  • 7-10 Tbsp possibly 1 Msp. each purple and pink food colouring
  • 7-10 Tbsp sugar pearls/sugar stars
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper
  • 1–3 small freezer bags

Directions

  1. 1

    Separate the egg. Chill the egg white. Mix 400 g flour, sugar, cocoa, spices and soda in a large mixing bowl. Add egg yolk, sugar beet syrup and butter in flakes. Knead with the dough hook of the hand mixer.

  2. 2

    Place the dough on the floured work surface and work into a smooth dough with floured hands. Wrap in foil and chill for about 1 day.

  3. 3

    Line 4 baking trays with baking paper. Divide the dough into 4 portions and roll out one after the other on some flour about 0.5 cm thin. Knead the rest of the dough again and again.

  4. 4

    Cut out dough with different heart-shaped cutters (diameter 5-7 cm). Distribute on the trays. Bake one sheet at a time in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  5. 5

    manufacturer) Bake for 10-12 minutes. Remove and let cool on cake racks.

  6. 6

    For the decoration mix lemon juice and icing sugar to a smooth glaze. Cut the icing in half or in thirds as desired. Colour 1 or 2 parts of the icing with food colouring. Pour the icing into freezer bags and cut off a small corner each.

  7. 7

    Decorate cookies with icing. Decorate with sugar pearls and stars etc. and let dry.

Nutrition Facts

KCAL
40 kcal
CARBS
7 g
FATS
1 g
PROTEINS
1 g