Wiesn gingerbread hearts
Tillredning
Bring the icing sugar and honey to the boil in a small pan. Add the egg and cold butter and stir until the mixture is creamy.
Place the flour, baking powder, cocoa, salt and gingerbread spice in a bowl and add the liquid honey and egg mixture, kneading everything into a smooth dough using a hand mixer.
Preheat the oven to 180 degrees top and bottom heat. Roll out the dough to a thickness of approx. 1 cm and cut out the hearts using a medium-sized cookie cutter. Place the hearts on a baking tray lined with baking paper and bake. In the meantime, mix the decorative icing. To do this, whisk the cold egg whites until almost stiff. Then gradually add the icing sugar and stir in until you have a stiff, firm mixture. Leave the finished hearts to cool, decorate with the icing sugar and leave to dry completely.
Ingredients:
- 60 g icing sugar
- 110 g honey
- 1 egg
- 50 g butter
- 250 g flour 405
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 1 pinch of salt
- 1 tbsp gingerbread spice
- 1 egg white
- 120 g icing sugar
