Summary

Ingredients

• 125 g butter
• 100 g suar
• 250 g honey
• 15 g inerbread spice
• 500g flour
• 1 teaspoon Baking powder
• 1 egg (s)
• 1 tablespoon cocoa powder

For decoration:

• 1 egg white
• 250 g powdered suar
• Food coloring, sprinkle decoration

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Instructions

1. Bring the butter, honey and sugar to the boil in a saucepan. Pour into a bowl and let cool. Mix the flour, cocoa, baking powder and gingerbread spice together. When the honey mixture has cooled down, knead it with the flour mixture and egg to form a nice dough. Wrap the dough in foil and let it rest for 10 minutes in the refrigerator and then for 2 hours at room temperature.
2. Roll out the dough about 1 cm thick and cut out or cut out hearts.
3. Bake at 160 ° C top and bottom heat or at 140 ° C convection for about 30-35 minutes. Remove the hearts from the tray immediately after baking.
4. For a frosting, beat the powdered sugar with egg white until stiff and color with food coloring and decorate the hearts as you like.
5. This dough is enough for 2 normal sized gingerbread hearts, as you can buy them at every Christmas market. There is only a small amount of batter left that can be frozen for the Christmas season. Of course, if you bake it at Christmas time, you can also process it further.