✨ Advent calendar door 4
Fine gingerbread hearts
Recipe idea with the gingerbread spice
Ingredients:
- 500 g spelled flour
- 120 g of sugar
- 80 g butter
- 250 g of honey
- 2 eggs, size L
- 1 teaspoon soda
- 1 ½ tablespoon of gingerbread spice
aside from that: Cookie cutter in heart shape
Preparation:
✨ Warm honey, sugar and butter in a saucepan over medium heat and mix together. Attention: the mass must not cook. Everything is well mixed, let the mass cool out.
✨ Then stir in the eggs, flour, soda and spice until everything has become a smooth dough. Pack the dough airtight and best leave it overnight at room temperature.
✨ The next day the dough can be rolled out (on approx. 5 mm) and cut out with heart shapes. The cut out shapes are then baked at 180 ° C top and bottom heat or 160 ° C (several sheets) until the dough is slightly browned (approx. 10 - 15 minutes).
✨ The finished gingerbread are relatively hard at the beginning. That is quite normal and should be so. It is best to be packed airtight (e.g. in a plastic box) and apple slices in the can. There the gingerbread can "pull", are supplied with moisture and thus soft and juicy.
✨ This can take 2 days to 7 days. The best way to remain the gingerbread up to consumption. If you are in the air longer, you will be firmer again. Important: The apples should be checked and renewed regularly so that no mold is created.
💡 TIP:
If you melt our chocolate in a water bath, you get a delicious glaze that you can still paint on the gingerbread.
