Gingerbread hearts

Gingerbread-hearts-10
These gingerbread hearts are a spicy chocolate dream come true. I love to bring them as a small present for Christmas invitations.

 

Difficulty: Medium

Time: 30 min. preparation time, 25 min. baking time

Nutrition: Calories ca 445 / Protein 10g / Carbohydr. 43g / Fat 27g

Ingredients (12 servings)

250 mlmilk
60 ghoney
300 gall-purpose flour
150 galmonds (ground)
15 gbaking powder
3 tbspcocoa powder
1 tspcinnamon (ground)
1 tspginger (ground)
0.5 tspclove (ground)
0.5 tspnutmeg (ground)
150 gbutter (soft)
120 gbrown sugar
3eggs
150 gchocolate
100 mlheavy cream
salt
butter for greasing

Utensils

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

Wine Tip

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.

Step 1

Gingerbread hearts

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

Step 2

Gingerbread hearts

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

Step 3

Gingerbread hearts

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

Step 4

Gingerbread hearts

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

3 eggs

Step 5

Gingerbread hearts

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

Step 6

Gingerbread hearts

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

Step 7

Gingerbread hearts

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

Step 8

Gingerbread hearts

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

whisk

Step 9

Gingerbread hearts

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

cookie cutter, cake rack

Step 10

Gingerbread hearts

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