for 4 pieces

Gingerbread dough

350 g	brown flour
100 g	ground cane sugar
½ tbsp	cocoa powder
1 tbsp	gingerbread spice
1 ½ dl	milk
80 g	honey
1 ½ tsp	sodium bicarbonate

Hearts

1 tbsp

milk

Decorate

1	fresh egg white
1 tsp	lemon juice
200 g	icing sugar
some	sugar decorations

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.

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