DIY gingerbread hearts

Based on 8 ratings
Team

Team

Editors at Kitchen Stories

Difficulty

Medium 👍
45
min.
Preparation
15
min.
Baking
420
min.
Resting

Ingredients

Servings:-10+
100 g butter
275 g honey
125 g sugar
1 tbsp molasses
2 tsp gingerbread spice
2 tsp cocoa powder
¼ tsp salt
600 g flour
1 tbsp baking powder
egg
egg whites
550 g confectioner's sugar
green food coloring
red food coloring
Metric
Imperial

Utensils

  • large pot
  • kitchen towel
  • fine sieve
  • hand mixer with dough hooks
  • large bowl
  • oven
  • silicone baking mat or plastic wrap
  • parchment paper
  • 2 baking sheets
  • knife
  • rolling pin
  • 3 small bowls
  • 3 tips
  • 3 piping bags

Nutrition per serving

Cal
657
Protein
8 g
Fat
10 g
Carb
133 g
  • Step 1/5

    Add butter, honey, sugar, molasses, gingerbread spice, cocoa powder, and salt to a pot over medium heat and stir to combine. Keep stirring until the sugar is dissolved, then remove from heat and let cool down.
    • 100 g butter
    • 275 g honey
    • 125 g sugar
    • 1 tbsp molasses
    • 2 tsp gingerbread spice
    • 2 tsp cocoa powder
    • ¼ tsp salt
    • large pot

    Add butter, honey, sugar, molasses, gingerbread spice, cocoa powder, and salt to a pot over medium heat and stir to combine. Keep stirring until the sugar is dissolved, then remove from heat and let cool down.

  • Step 2/5

    Sift flour and baking powder into a large mixing bowl. Add egg and butter-honey mixture and knead until a smooth dough forms. Cover with a kitchen towel and let rest for at least 7 hrs.
    • 600 g flour
    • 1 tbsp baking powder
    • egg
    • kitchen towel
    • fine sieve
    • hand mixer with dough hooks
    • large bowl

    Sift flour and baking powder into a large mixing bowl. Add egg and butter-honey mixture and knead until a smooth dough forms. Cover with a kitchen towel and let rest for at least 7 hrs.

  • Step 3/5

    Preheat oven to 200°C/390°F. Roll out dough on a silicone baking mat or in between two sheets of plastic wrap. It should be 1-cm/0.4-in thick. Cut out ten heart-shaped forms and transfer them onto two parchment-lined baking sheets. Bake in the oven for approx. 12 – 15 min. Remove from oven and transfer onto a neutral underground when still warm. Let cool down completely.
    • oven
    • silicone baking mat or plastic wrap
    • parchment paper
    • 2 baking sheets
    • knife
    • rolling pin

    Preheat oven to 200°C/390°F. Roll out dough on a silicone baking mat or in between two sheets of plastic wrap. It should be 1-cm/0.4-in thick. Cut out ten heart-shaped forms and transfer them onto two parchment-lined baking sheets. Bake in the oven for approx. 12 – 15 min. Remove from oven and transfer onto a neutral underground when still warm. Let cool down completely.

  • Step 4/5

    For the icing, add egg whites to a large mixing bowl. Sieve confectioner’s sugar into the bowl, then beat until fluffy and stiff. Divide into three parts and add red and green food coloring to one part each. The third part stays white.
    • egg whites
    • 550 g confectioner's sugar
    • green food coloring
    • red food coloring
    • fine sieve
    • large bowl
    • 3 small bowls

    For the icing, add egg whites to a large mixing bowl. Sieve confectioner’s sugar into the bowl, then beat until fluffy and stiff. Divide into three parts and add red and green food coloring to one part each. The third part stays white.

  • Step 5/5

    Transfer all three icings into separate piping bags with tips. Decorate gingerbread hearts as desired and enjoy for yourself or as a gift!
    • 3 tips
    • 3 piping bags

    Transfer all three icings into separate piping bags with tips. Decorate gingerbread hearts as desired and enjoy for yourself or as a gift!