Time: 30 min. preparation time, 25 min. baking time
Nutrition: Calories ca 445 / Protein 10g / Carbohydr. 43g / Fat 27g
Ingredients (12 servings)
|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)|
|0.5 tsp||clove (ground)|
|0.5 tsp||nutmeg (ground)|
|150 g||butter (soft)|
|120 g||brown sugar|
|100 ml||heavy cream|
|butter for greasing|
plate, saucepan, standing mixer or hand mixer with beaters, cooking spoon (optional), oven, rubber spatula (optional), cake rack, baking pan, 2 large bowls, cookie cutter (heart-shaped), whisk, brush, container with a spout, cutting board, knife
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.
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.
saucepan, container with a spout, cooking spoon
250 ml milk / 60 g honey
In a large bowl, mix flour, ground almonds, baking powder, cocoa powder, cinnamon, ginger, clove, nutmeg, and a pinch of salt.
large bowl, whisk
300 g all-purpose flour / 150 g almonds / 15 g baking powder / 3 tbsp cocoa powder / 1 tsp cinnamon / 1 tsp ginger / 0.5 tsp clove / 0.5 tsp nutmeg / salt
In a standing mixer or with a hand mixer, beat soft butter and brown sugar until pale and foamy.
standing mixer or hand mixer
150 g butter / 120 g brown sugar
Now beat in eggs adding one at a time until fully incorporated.
Alternating, add dry ingredients and warm milk mixture to the butter mixture. Continue to beat until fully combined.
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.
oven, baking pan, rubber spatula
butter for greasing
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.
saucepan, large bowl, cutting board, knife
150 g chocolate / 100 ml heavy cream
Pour hot heavy cream over chocolate. Whisk together until chocolate is melted and smooth. Allow to cool for approx. 5 – 10 min.
Use a heart-shaped cookie cutter to cut out cookies. Transfer to a cake rack.
cookie cutter, cake rack
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.