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Ingredients

  • Dish:
  • 350 g Jakobsens Dansk Blomster Honey
  • 100 g butter
  • 2 eggs
  • 350 g wheat flour
  • 2 tsp. cinnamon powder
  • 1 tsp. clove powder
  • 1 tsp. ginger powder
  • 1 tsp. deer salt
  • Chocolate coating:
  • 300 g dark chocolate
  • Decorations (e.g. sprinkles, sugar pearls, orange peel)

Preparation

Dish:

1. Heat the honey and butter in a saucepan.

2. When the honey/butter is lukewarm, whisk in the eggs.

3. Mix the cinnamon, cloves, ginger and deer salt well with the flour.

4. Sift the flour mixture into the honey dough and stir well.

5. Let it rest for at least 4 hours and preferably until the next day in the fridge.

6. Lightly flour the table and roll out the dough to just under 1 cm thick (the dough will quickly become soft, so don't take too long to work with it)

7. Cut the dough with a heart cutter to the desired size. Gather the "dough scraps", knead them lightly and roll/cut them out again.

8. Place the hearts on a baking sheet lined with baking paper, keeping a few centimeters between them to prevent them from sticking together and losing their shape.

9. Bake at 170°c fan for approx. 10 minutes.

10. Once the cakes have cooled, place them in pans covered with a piece of baking paper and a hard-wrung tea towel and place in the fridge for at least one night. This makes the cakes softer and more delicious.

Chocolate coating:

1. Temper the chocolate (melt ¾ of the chocolate in a water bath, remove from heat and add the remaining ¼ and stir until melted)

2. Dip or brush the outside of the cakes.

3. If the bombs are to be decorated, sprinkle the tops continuously with the desired decorations.

3. Refrigerate until the chocolate is completely dry - about 30 minutes.

 

Product in the recipe

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