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German Gingerbread hearts are sold at the Oktoberfest as well as at the famous Christmas markets. They have a message of love on them and are a delicious treat … if you know how to make them soft 😉
Ingredients
- 300 g honey
- 150 g sugar
- 100 g Butter
- some lemon zest
- 500 g flour
- 2 tablespoons cocoa powder
- 15 g baking powder (3 to 4 tsp)
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 1 egg yolk
- 1 egg white
- 200 g confectioners sugar
- several different food colors
Instructions
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In a sauce pan combine the honey, the sugar and the butter and melt (don’t boil!).
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In a large bowl mix the flour, cocoa, baking powder, cinnamon, salt and egg yolk and lemon zest.
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Add the butter-honey-sugar mix to the dry mix and knead all to a nice, soft dough.
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Roll out on a large surface and use a heart cookie cutter for smaller hearts or use a larger heart shape to cut out a larger heart.
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Place the gingerbread hearts on a baking sheet and bake at 350°F for about 11 to 12 minutes.
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After baking, let them cool and prepare the frosting.
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Whisk the egg white and gradually mix the confectioners sugar to it until it is a nice, stiff texture.
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Divide into several different batches and add different food colors to each batch.
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Fill into piping bags with apropriate tips and decorate like in the pictures.
