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Gingerbread hearts
45 m active | 9 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 217
  • Fat about 1g
  • Carbohydrates about 46g
  • Protein about 5g
This is needed
This is needed for 12 pieces
Gingerbread dough
  • 350 g brown flour
  • 0.5 tbsp cocoa powder
  • 100 g ground cane sugar
  • 1.5 dl milk
  • 1 tbsp gingerbread spice
  • 80 g honey
  • 1.5 tsp sodium bicarbonate
  • 1 tbsp milk
To decorate
  • 1 fresh egg whites
  • 160 g icing sugar
  • 1 tsp lemon juice
  • some sugar decorations
  • Apron, baking paper, Baking tray, Bowl, Brush , Cutter, Fork, Measuring cup, Mixer, Oven mitts, Pan, Rolling pin, Rubber spatula, Tablespoon, Teaspoon, Timer, Wooden rolling pin guides, small bowl, Disposable piping bag, Kitchen scales, Cooling rack, Cling film
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And that's how it's done
And that's how it's done
Gingerbread dough
Mix the flour, sugar, cocoa powder and gingerbread spice in a bowl. Warm the milk in a small pan. Remove the pan from the heat, add the honey and baking soda, stir until the honey has dissolved. Pour the milk into the flour, mix and knead to form a soft, smooth dough. Flatten the dough, wrap well in cling film and chill for approx. 8 hrs. or overnight.
Knead the dough thoroughly again. On a lightly floured surface, roll out in batches to approx. 4 mm thick. Cut out hearts (approx. 12 cm in diameter), place on two baking trays lined with baking paper, brush with a little milk.
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the gingerbread hearts to cool on a rack.
To decorate
Gently beat the egg whites with the lemon juice, add the icing sugar, beat using the whisk on a mixer for approx. 5 mins. until you have a thick icing. Transfer the icing to a disposable piping bag, cut off the tip. Decorate the hearts as you wish, leave to dry.