Cakey gingerbread hearts

Step 1/ 10

• 41⅔ ml milk
• 10 g honey

• saucepan
• container with a spout
• cooking spoon

Preheat oven to 180°C/350°F. Add milk and honey to a saucepan and bring to a simmer on low heat. Then, transfer to a container with a spout.

Step 2/ 10

• 50 g all-purpose flour
• 25 g almonds
• 2½ g baking powder
• ½ tbsp cocoa powder
• ⅛ tsp cinnamon
• ⅛ tsp ginger
• ⅛ tsp clove
• ⅛ tsp nutmeg
• salt

• large bowl
• whisk

In a large bowl, mix flour, ground almonds, baking powder, cocoa powder, cinnamon, ginger, clove, nutmeg, and a pinch of salt.

Step 3/ 10

• 25 g butter
• 20 g brown sugar

• standing mixer or hand mixer

In a standing mixer or with a hand mixer, beat soft butter and brown sugar until pale and foamy.

Step 4/ 10

• ½ eggs

Now beat in eggs adding one at a time until fully incorporated.

Step 5/ 10

Alternating, add dry ingredients and warm milk mixture to the butter mixture. Continue to beat until fully combined.

Step 6/ 10

• butter for greasing

• oven
• baking pan
• rubber spatula

Transfer batter to a greased baking pan. Spread evenly and gently knock pan on work surface to release air bubbles. Bake in a preheated oven at 180°C/350°F for approx. 25 min. until a toothpick inserted comes out clean. Set aside to cool.

Step 7/ 10

• 25 g chocolate
• 16⅔ ml heavy cream

• saucepan
• large bowl
• cutting board
• knife

In the meantime, roughly chop chocolate and transfer to a large bowl. In a saucepan, heat heavy cream on low heat and bring to a simmer.

Step 8/ 10

• whisk

Pour hot heavy cream over chocolate. Whisk together until chocolate is melted and smooth. Allow to cool for approx. 5 – 10 min.

Step 9/ 10

• cookie cutter
• cake rack

Use a heart-shaped cookie cutter to cut out cookies. Transfer to a cake rack.

Step 10/ 10

• plate
• brush

Place a plate underneath a cake rack to catch any excess ganache. Using a brush, spread ganache over the top of the cookies. Allow to set. Enjoy with your loved ones.

Enjoy your meal!