YOUR JUDGEMENT

Gingerbread hearts

  • 1 month + 4 days and 40 minutes
  • 10 honey hearts
Rated 4 out of 5

Ingredients

  • Fordej:
  • 250 g Jakobsens Danish Creamed Honey
  • 250 g wheat flour
  • Gingerbread dough:
  • 1 tsp. potash
  • 2 tbsp. water
  • 1 egg yolk
  • 1 tsp. deer salt
  • 500 g pre-dough
  • 1 tsp. ground cinnamon
  • 0,5 tsp. ground ginger
  • 0,5 tsp. ground cloves
  • 0,5 tsp. ground allspice
  • Wheat flour for rolling out
  • Covers and decorations:
  • 300 g dark chocolate, +70%

Preparation

Fordej:

1. Mix honey and wheat flour thoroughly in a bowl - it takes some time, so be patient. If you find it difficult to do in the bowl, knead the dough on the table.

2. Put the dough in a sealed container and store it in a dark place - not too warm, for at least 1 month - preferably 2 months.

OBS! The pre-dough will be hard, and it can also be rock hard, but this is quite normal. As soon as the potash is added, the dough becomes soft again and easy to work with.

Gingerbread dough:
1. In a small bowl, mix the potash with cold water.

2. Turn the oven to 180 degrees convection.

3. Put the egg yolk in a bowl and stir the deer salt into the egg yolk - there must be no lumps.

4. Stir in the potash and mix with the pre-dough. Knead the dough well by hand - it takes some time, about 7-10 minutes.

5. Add the ground cinnamon, ginger, cloves and allspice and knead into the dough until smooth.

Tip:
If the dough is too dry, you can add 1 tbsp. water and one more if the dough is still dry. If the dough is too wet, knead in a little wheat flour.

6. Roll out the dough on a floured board - it should be about 3-4 mm thick.

7. Prick the honey hearts with a heart corer or use a sharp knife. You can use a glass or egg cup to make a heart as a template, and from here you can cut it out.

8. Roll out the dough again and continue the process until all the dough is made into gingerbread biscuits.

9. Line a baking tray with baking paper and place the honey hearts on the tray.

10. Bake the honey hearts for 6-10 minutes until golden and bubbly. Keep an eye on them - ovens are different. The hearts should be light brown and not too dark.

11. Let the honey hearts cool on a baking tray.

12. Place the honey hearts in the fridge after they have cooled. Place them in a container with a damp cloth over them and leave them in the fridge for 3-4 days. They should be completely soft.

13. Melt the chocolate over a water bath and place the honey hearts on a wire rack.

14. Pour the chocolate over all the hearts and place a bowl underneath to reduce the clean-up afterwards. You can also reuse the chocolate so it doesn't go to waste - just reheat it.

Product in the recipe

PRODUCTS

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