Honey Hearts

Homemade gingerbread cookies are always better than store-bought ones, and while baking, the house fills with a festive and luxurious aroma of honey and spices.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 24 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 15

Ingredients

dough

  • 150 g Honey

  • 150 g Sugar, brown

  • 150 g Butter, unsalted

  • 700 g Flour, Whole wheat

  • 1 pinch Spices, cinnamon, ground

  • 1 pinch Spices, cardamom

  • 1 pinch Spices, cloves, ground

  • 1 pinch Spices, nutmeg, ground

  • 1 piece Egg, fresh

  • 1 piece Egg, egg yolk, fresh

  • 1 teaspoon Baking powder

  • 0.5 dl Milk, whole milk

glazura

  • 1 piece Egg, egg white, fresh

  • 100 g Powdered sugar

Steps

  1. Place a small pot with honey on the stove and heat it until it boils, then remove it from the heat and let it cool. In a bowl, mix the flour, sugar, baking soda, and spices. Make a well in the center. In a small bowl, whisk the egg and yolk together, then pour them along with the honey into the well. Sprinkle the dough with diced butter. Knead everything together into a smooth dough and let it rest for at least 30 minutes.

  2. Preheat the oven to 170 °C. Line a baking tray with parchment paper. On a lightly floured surface, roll out the dough to 0.5 cm thickness. Use a cookie cutter to cut out heart shapes from the dough and place them on the prepared baking tray.

  3. Bake the gingerbread cookies in the preheated oven for 18 to 20 minutes. Let the baked cookies cool on a wire rack. Prepare the sugar glaze: in a small bowl, mix the egg white and powdered sugar, then brush the warm cookies with the glaze using a brush. Wait for the cookies to cool completely and for the sugar glaze to harden.

  4. Transfer the cooled cookies to a serving plate and serve.

Nutrition Information (Per 100g)

  • Calories: 366.52 kcal
  • Fat: 10.46 g
    • Saturated Fat: 5.7 g
  • Carbohydrates: 62.91 g
    • Sugars: 26.26 g
  • Protein: 7.5 g
  • Fiber: 5.19 g

Advice

Store the gingerbread cookies in a sealed tin box to keep them fresh and crispy.