Gingerbread Heart À La Nathalie

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	8 hrs 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For decoration:

2 egg whites
500 g powdered suar
some food coloring
Chocolate decoration, your choice

Instructions

Mix the butter, honey, sugar, gingerbread spice and cocoa powder and stir briefly with a wooden spoon.
Then heat on the stove at low temperature until the sugar has dissolved and a liquid, smooth mass has formed. Let cool down.
Mix the flour, baking powder and salt together. Knead with the egg yolk, a little milk and the honey mixture to form a smooth dough. Cover the whole thing in a kitchen towel and let it rest overnight at room temperature.
Cut a template (approx. 30 x 30 cm) out of paper for the gingerbread heart shape.
Grease a baking sheet well and preheat the oven to 200 ° C (convection).
Roll out the dough about 1 cm thick.
It is best to cover the dough with cling film so that the dough does not stick to the roll. Cut out a gingerbread heart using the pre-made template. Round off the edge a bit with your fingers.
Place the gingerbread heart on the baking sheet and bake for about 15 minutes on the middle rack. Immediately remove from the baking sheet and let cool down until it is completely cold.
Beat the egg whites with the icing sugar until stiff. Color with food coloring as desired and decorate the gingerbread heart with it. For example, decorate with sugar flowers, sugar pearls, almonds or candied cherries.
Tip: brush with milk immediately after baking, then they will shine nicely. Poke holes before baking, then you can attach a ribbon after baking to hang around your heart.

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