Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Gingerbread dough
Hearts
Decorate
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 bicarbonate of soda, stir until the honey has dissolved. Pour the milk into the flour, mix, knead to form a dough. Flatten the dough, wrap in cling film and chill for approx. 4 hrs.
Hearts
Briefly knead the dough again. On a lightly floured surface, roll out in batches to approx. 4 mm thick. Cut out hearts (approx. 16 cm in diameter), place on two baking trays lined with baking paper, brush with a little milk.
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.
Decorate
Using the whisk on a mixer, beat the egg white, lemon juice and icing sugar in a small bowl 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.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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