Gingerbread hearts

Gingerbread hearts

19 ratings

Katya, management assistant


„These gingerbread hearts are a spicy chocolate dream come true. I love to bring them as a small present for Christmas invitations.“

Difficulty

Medium 👍
30
min.
Preparation
25
min.
Baking
10
min.
Resting

Ingredients

Servings:-12+
250 ml
milk
60 g
honey
300 g
all-purpose flour
150 g
almonds (ground)
15 g
baking powder
3 tbsp
cocoa powder
1 tsp
cinnamon (ground)
1 tsp
ginger (ground)
½ tsp
clove (ground)
½ tsp
nutmeg (ground)
150 g
butter (soft)
120 g
brown sugar
3
eggs
150 g
chocolate
100 ml
heavy cream
salt
butter for greasing
Metric
Imperial
  • 250 ml milk
  • 60 g honey
  • 300 g all-purpose flour
  • 150 g almonds (ground)
  • 15 g baking powder
  • 3 tbsp cocoa powder
  • 1 tsp cinnamon (ground)
  • 1 tsp ginger (ground)
  • ½ tsp clove (ground)
  • ½ tsp nutmeg (ground)
  • 150 g butter (soft)
  • 120 g brown sugar
  • 3  eggs
  • 150 g chocolate
  • 100 ml heavy cream
  • salt
  • butter for greasing

Utensils

  • oven
  • saucepan
  • container with a spout
  • 2 large bowls
  • whisk
  • standing mixer or hand mixer with beaters
  • baking pan
  • cutting board
  • knife
  • plate
  • cake rack
  • cookie cutter (heart-shaped)
  • brush
  • cooking spoon (optional)
  • rubber spatula (optional)

Enjoy with

Pflaumenwein, 2013
The mild and fruity hints of plum wine provide a perfect base for aromatic gingerbread spices. Plum wine can be served at room temperature or cooled.

Nutrition per serving

Cal
445
Protein
10g
Fat
27g
Carb
43g

Step 1/10

Preheat oven to 180°C/350°F. Add milk and honey to a saucepan and bring to a simmer on low heat. Then, transfer to a container with a spout.
  • 250 ml milk
  • 60 honey
  • saucepan
  • container with a spout
  • cooking spoon

Preheat oven to 180°C/350°F. Add milk and honey to a saucepan and bring to a simmer on low heat. Then, transfer to a container with a spout.

Step 2/10

In a large bowl, mix flour, ground almonds, baking powder, cocoa powder, cinnamon, ginger, clove, nutmeg, and a pinch of salt.
  • 300 all-purpose flour
  • 150 almonds
  • 15 baking powder
  • 3 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp clove
  • ½ tsp nutmeg
  • salt
  • large bowl
  • whisk

In a large bowl, mix flour, ground almonds, baking powder, cocoa powder, cinnamon, ginger, clove, nutmeg, and a pinch of salt.

Step 3/10

In a standing mixer or with a hand mixer, beat soft butter and brown sugar until pale and foamy.
  • 150 butter
  • 120 brown sugar
  • standing mixer or hand mixer

In a standing mixer or with a hand mixer, beat soft butter and brown sugar until pale and foamy.

Step 4/10

Now beat in eggs adding one at a time until fully incorporated.
  • 3 eggs

Now beat in eggs adding one at a time until fully incorporated.

Step 5/10

Alternating, add dry ingredients and warm milk mixture to the butter mixture. Continue to beat until fully combined.

Alternating, add dry ingredients and warm milk mixture to the butter mixture. Continue to beat until fully combined.

Step 6/10

Transfer batter to a greased baking pan. Spread evenly and gently knock pan on work surface to release air bubbles. Bake in a preheated oven at 180°C/350°F for approx. 25 min. until a toothpick inserted comes out clean. Set aside to cool.
  • butter for greasing
  • oven
  • baking pan
  • rubber spatula

Transfer batter to a greased baking pan. Spread evenly and gently knock pan on work surface to release air bubbles. Bake in a preheated oven at 180°C/350°F for approx. 25 min. until a toothpick inserted comes out clean. Set aside to cool.

Step 7/10

In the meantime, roughly chop chocolate and transfer to a large bowl. In a saucepan, heat heavy cream on low heat and bring to a simmer.
  • 150 chocolate
  • 100 ml heavy cream
  • saucepan
  • large bowl
  • cutting board
  • knife

In the meantime, roughly chop chocolate and transfer to a large bowl. In a saucepan, heat heavy cream on low heat and bring to a simmer.

Step 8/10

Pour hot heavy cream over chocolate. Whisk together until chocolate is melted and smooth. Allow to cool for approx. 5 – 10 min.
  • whisk

Pour hot heavy cream over chocolate. Whisk together until chocolate is melted and smooth. Allow to cool for approx. 5 – 10 min.

Step 9/10

Use a heart-shaped cookie cutter to cut out cookies. Transfer to a cake rack.
  • cookie cutter
  • cake rack

Use a heart-shaped cookie cutter to cut out cookies. Transfer to a cake rack.

Step 10/10

Place a plate underneath a cake rack to catch any excess ganache. Using a brush, spread ganache over the top of the cookies. Allow to set. Enjoy with your loved ones.
  • plate
  • brush

Place a plate underneath a cake rack to catch any excess ganache. Using a brush, spread ganache over the top of the cookies. Allow to set. Enjoy with your loved ones.