|300 g||all-purpose flour|
|150 g||almonds (ground)|
|15 g||baking powder|
|3 tbsp||cocoa powder|
|1 tsp||cinnamon (ground)|
|1 tsp||ginger (ground)|
|½ tsp||clove (ground)|
|½ tsp||nutmeg (ground)|
|150 g||butter (soft)|
|120 g||brown sugar|
|100 ml||heavy cream|
|butter for greasing|
The mild and fruity hints of plum wine provide a perfect base for aromatic gingerbread spices. Plum wine can be served at room temperature or cooled.
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.
In a large bowl, mix flour, ground almonds, baking powder, cocoa powder, cinnamon, ginger, clove, nutmeg, and a pinch of salt.
In a standing mixer or with a hand mixer, beat soft butter and brown sugar until pale and foamy.
Alternating, add dry ingredients and warm milk mixture to the butter mixture. Continue to beat until fully combined.
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.
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.
Pour hot heavy cream over chocolate. Whisk together until chocolate is melted and smooth. Allow to cool for approx. 5 – 10 min.
Use a heart-shaped cookie cutter to cut out cookies. Transfer to a cake rack.